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In this mini solo episode, I share the 10 things that I wish everyone knew about being vegan. Everything from why veganism is not a diet, to the funny (and sometimes frustrating) realities of navigating a non-vegan world. I discuss the emotional and practical sides of vegan life: dealing with constant “nutrition experts,” learning to be overprepared, handling the never-ending jokes, and remembering that even when it doesn't feel like it, every vegan choice makes a difference. I also talked about a new video by past guest Natalie Fulton about how vegans “lost the culture war,” exploring how veganism's boom after Cowspiracy and EAT-Lancet was met with backlash from the meat industry and media misinformation. The episode wraps up with my own vegan story, which is coming up to my 32 year anniversary of going vegetarian this month, and how that eventually led to going vegan in 2002. Mentioned in this episode: My private vegan nutrition consultations and upcoming Plant Based Nutrition Course - detail can be found at synergynutrition.ca Natalie Fulton's video “How Vegans Lost the Culture War” on YouTube ____________________________________________________________________
In this episode of the Leading Voices in Food podcast, host Norbert Wilson is joined by food and nutrition policy economists Will Masters and Parke Wilde from Tufts University's Friedman School of Nutrition, Science and Policy. The discussion centers around the concept of the least cost diet, a tool used to determine the minimum cost required to maintain a nutritionally adequate diet. The conversation delves into the global computational methods and policies related to least cost diets, the challenges of making these diets culturally relevant, and the implications for food policy in both the US and internationally. You will also hear about the lived experiences of people affected by these diets and the need for more comprehensive research to better reflect reality. Interview Summary I know you both have been working in this space around least cost diets for a while. So, let's really start off by just asking a question about what brought you into this work as researchers. Why study least cost diets? Will, let's start with you. I'm a very curious person and this was a puzzle. So, you know, people want health. They want healthy food. Of course, we spend a lot on healthcare and health services, but do seek health in our food. As a child growing up, you know, companies were marketing food as a source of health. And people who had more money would spend more for premium items that were seen as healthy. And in the 2010s for the first time, we had these quantified definitions of what a healthy diet was as we went from 'nutrients' to 'food groups,' from the original dietary guidelines pyramid to the MyPlate. And then internationally, the very first quantified definitions of healthful diets that would work anywhere in the world. And I was like, oh, wow. Is it actually expensive to eat a healthy diet? And how much does it cost? How does it differ by place location? How does it differ over time, seasons, and years? And I just thought it was a fascinating question. Great, thank you for that. Parke? There's a lot of policy importance on this, but part of the fun also of this particular topic is more than almost any that we work on, it's connected to things that we have to think about in our daily lives. So, as you're preparing and purchasing food for your family and you want it to be a healthy. And you want it to still be, you know, tasty enough to satisfy the kids. And it can't take too long because it has to fit into a busy life. So, this one does feel like it's got a personal connection. Thank you both for that. One of the things I heard is there was an availability of data. There was an opportunity that seems like it didn't exist before. Can you speak a little bit about that? Especially Will because you mentioned that point. Will: Yes. So, we have had food composition data identifying for typical items. A can of beans, or even a pizza. You know, what is the expected, on average quantity of each nutrient. But only recently have we had those on a very large scale for global items. Hundreds and hundreds of thousands of distinct items. And we had nutrient requirements, but only nutrient by nutrient, and the definition of a food group where you would want not only the nutrients, but also the phytochemicals, the attributes of food from its food matrix that make a vegetable different from just in a vitamin pill. And those came about in, as I mentioned, in the 2010s. And then there's the computational tools and the price observations that get captured. They've been written down on pads of paper, literally, and brought to a headquarters to compute inflation since the 1930s. But access to those in digitized form, only really in the 2000s and only really in the 2010s were we able to have program routines that would download millions and millions of price observations, match them to food composition data, match that food composition information to a healthy diet criterion, and then compute these least cost diets. Now we've computed millions and millions of these thanks to modern computing and all of that data. Great, Will. And you've already started on this, so let's continue on this point. You were talking about some of the computational methods and data that were available globally. Can you give us a good sense of what does a lease cost diet look like from this global perspective because we're going to talk to Parke about whether it is in the US. But let's talk about it in the broad sense globally. In my case the funding opportunity to pay for the graduate students and collaborators internationally came from the Gates Foundation and the UK International Development Agency, initially for a pilot study in Ghana and Tanzania. And then we were able to get more money to scale that up to Africa and South Asia, and then globally through a project called Food Prices for Nutrition. And what we found, first of all, is that to get agreement on what a healthy diet means, we needed to go to something like the least common denominator. The most basic, basic definition from the commonalities among national governments' dietary guidelines. So, in the US, that's MyPlate, or in the UK it's the Eat Well Guide. And each country's dietary guidelines look a little different, but they have these commonalities. So, we distilled that down to six food groups. There's fruits and vegetables, separately. And then there's animal source foods altogether. And in some countries they would separate out milk, like the United States does. And then all starchy staples together. And in some countries, you would separate out whole grains like the US does. And then all edible oils. And those six food groups, in the quantities needed to provide all the nutrients you would need, plus these attributes of food groups beyond just what's in a vitamin pill, turns out to cost about $4 a day. And if you adjust for inflation and differences in the cost of living, the price of housing and so forth around the world, it's very similar. And if you think about seasonal variation in a very remote area, it might rise by 50% in a really bad situation. And if you think about a very remote location where it's difficult to get food to, it might go up to $5.50, but it stays in that range between roughly speaking $2.50 and $5.00. Meanwhile, incomes are varying from around $1.00 a day, and people who cannot possibly afford those more expensive food groups, to $200 a day in which these least expensive items are trivially small in cost compared to the issues that Parke mentioned. We can also talk about what we actually find as the items, and those vary a lot from place to place for some food groups and are very similar to each other in other food groups. So, for example, the least expensive item in an animal source food category is very often dairy in a rich country. But in a really dry, poor country it's dried fish because refrigeration and transport are very expensive. And then to see where there's commonalities in the vegetable category, boy. Onions, tomatoes, carrots are so inexpensive around the world. We've just gotten those supply chains to make the basic ingredients for a vegetable stew really low cost. But then there's all these other different vegetables that are usually more expensive. So, it's very interesting to look at which are the items that would deliver the healthfulness you need and how much they cost. It's surprisingly little from a rich country perspective, and yet still out of reach for so many in low-income countries. Will, thank you for that. And I want to turn now to looking in the US case because I think there's some important commonalities. Parke, can you describe the least cost diet, how it's used here in the US, and its implications for policy? Absolutely. And full disclosure to your audience, this is work on which we've benefited from Norbert's input and wisdom in a way that's been very valuable as a co-author and as an advisor for the quantitative part of what we were doing. For an article in the journal Food Policy, we use the same type of mathematical model that USDA uses when it sets the Thrifty Food Plan, the TFP. A hypothetical diet that's used as the benchmark for the maximum benefit in the Supplemental Nutrition Assistance Program, which is the nation's most important anti-hunger program. And what USDA does with this model diet is it tries to find a hypothetical bundle of foods and beverages that's not too different from what people ordinarily consume. The idea is it should be a familiar diet, it should be one that's reasonably tasty, that people clearly already accept enough. But it can't be exactly that diet. It has to be different enough at least to meet a cost target and to meet a whole long list of nutrition criteria. Including getting enough of the particular nutrients, things like enough calcium or enough protein, and also, matching food group goals reasonably well. Things like having enough fruits, enough vegetables, enough dairy. When, USDA does that, it finds that it's fairly difficult. It's fairly difficult to meet all those goals at once, at a cost and a cost goal all at the same time. And so, it ends up choosing this hypothetical diet that's almost maybe more different than would feel most comfortable from people's typical average consumption. Thank you, Parke. I'm interested to understand the policy implications of this least cost diet. You suggested something about the Thrifty Food Plan and the maximum benefit levels. Can you tell us a little bit more about the policies that are relevant? Yes, so the Thrifty Food Plan update that USDA does every five years has a much bigger policy importance now than it did a few years ago. I used to tell my students that you shouldn't overstate how much policy importance this update has. It might matter a little bit less than you would think. And the reason was because every time they update the Thrifty Food Plan, they use the cost target that is the inflation adjusted or the real cost of the previous edition. It's a little bit as if nobody wanted to open up the whole can of worms about what should the SNAP benefit be in the first place. But everything changed with the update in 2021. In 2021, researchers at the US Department of Agriculture found that it was not possible at the old cost target to find a diet that met all of the nutrition criteria - at all. Even if you were willing to have a diet that was quite different from people's typical consumption. And so, they ended up increasing the cost of the Thrifty Food Plan in small increments until they found a solution to this mathematical model using data on real world prices and on the nutrition characteristics of these foods. And this led to a 21% increase in the permanent value of the maximum SNAP benefit. Many people didn't notice that increase all that much because the increase came into effect at just about the same time that a temporary boost during the COVID era to SNAP benefits was being taken away. So there had been a temporary boost to how much benefits people got as that was taken away at the end of the start of the COVID pandemic then this permanent increase came in and it kind of softened the blow from that change in benefits at that time. But it now ends up meaning that the SNAP benefit is substantially higher than it would've been without this 2021 increase. And there's a lot of policy attention on this in the current Congress and in the current administration. There's perhaps a skeptical eye on whether this increase was good policy. And so, there are proposals to essentially take away the ability to update the Thrifty Food Plan change the maximum SNAP benefit automatically, as it used to. As you know, Norbert, this is part of all sorts of things going on currently. Like we heard in the news, just last week, about plans to end collecting household food security measurement using a major national survey. And so there will be sort of possibly less information about how these programs are doing and whether a certain SNAP benefit is needed in order to protect people from food insecurity and hunger. Parke, this is really important and I'm grateful that we're able to talk about this today in that SNAP benefit levels are still determined by this mathematical program that's supposed to represent a nutritionally adequate diet that also reflects food preferences. And I don't know how many people really understand or appreciate that. I can say I didn't understand or appreciate it until working more in this project. I think it's critical for our listeners to understand just how important this particular mathematical model is, and what it says about what a nutritionally adequate diet looks like in this country. I know the US is one of the countries that uses a model diet like this to help set policy. Will, I'd like to turn to you to see what ways other nations are using this sort of model diet. How have you seen policy receive information from these model diets? It's been a remarkable thing where those initial computational papers that we were able to publish in first in 2018, '19, '20, and governments asking how could we use this in practice. Parke has laid out how it's used in the US with regard to the benefit level of SNAP. The US Thrifty Food Plan has many constraints in addition to the basic ones for the Healthy Diet Basket that I described. Because clearly that Healthy Diet Basket minimum is not something anyone in America would think is acceptable. Just to have milk and frozen vegetables and low-cost bread, that jar peanut butter and that's it. Like that would be clearly not okay. So, internationally what's happened is that first starting in 2020, and then using the current formula in 2022, the United Nations agencies together with the World Bank have done global monitoring of food and nutrition security using this method. So, the least cost items to meet the Healthy Diet Basket in each country provide this global estimate that about a third of the global population have income available for food after taking account of their non-food needs. That is insufficient to buy this healthy diet. What they're actually eating is just starchy staples, oil, some calories from low-cost sugar and that's it. And very small quantities of the fruits and vegetables. And animal source foods are the expensive ones. So, countries have the opportunity to begin calculating this themselves alongside their normal monitoring of inflation with a consumer price index. The first country to do that was Nigeria. And Nigeria began publishing this in January 2024. And it so happened that the country's national minimum wage for civil servants was up for debate at that time. And this was a newly published statistic that turned out to be enormously important for the civil society advocates and the labor unions who were trying to explain why a higher civil service minimum wage was needed. This is for the people who are serving tea or the drivers and the low wage people in these government service agencies. And able to measure how many household members could you feed a healthy diet with a day's worth of the monthly wage. So social protection in the sense of minimum wage and then used in other countries regarding something like our US SNAP program or something like our US WIC program. And trying to define how big should those benefit levels be. That's been the first use. A second use that's emerging is targeting the supply chains for the low-cost vegetables and animal source foods and asking what from experience elsewhere could be an inexpensive animal source food. What could be the most inexpensive fruits. What could be the most inexpensive vegetables? And that is the type of work that we're doing now with governments with continued funding from the Gates Foundation and the UK International Development Agency. Will, it's fascinating to hear this example from Nigeria where all of the work that you all have been doing sort of shows up in this kind of debate. And it really speaks to the power of the research that we all are trying to do as we try to inform policy. Now, as we discussed the least cost diet, there was something that I heard from both of you. Are these diets that people really want? I'm interested to understand a little bit more about that because this is a really critical space.Will, what do we know about the lived experiences of those affected by least cost diet policy implementation. How are real people affected? It's such an important and interesting question, just out of curiosity, but also for just our human understanding of what life is like for people. And then of course the policy actions that could improve. So, to be clear, we've only had these millions of least cost diets, these benchmark 'access to' at a market near you. These are open markets that might be happening twice a week or sometimes all seven days of the week in a small town, in an African country or a urban bodega type market or a supermarket across Asia, Africa. We've only begun to have these benchmarks against which to compare actual food choice, as I mentioned, since 2022. And then really only since 2024 have been able to investigate this question. We're only beginning to match up these benchmark diets to what people actually choose. But the pattern we're seeing is that in low and lower middle-income countries, people definitely spend their money to go towards that healthy diet basket goal. They don't spend all of their additional money on that. But if you improve affordability throughout the range of country incomes - from the lowest income countries in Africa, Mali, Senegal, Burkina Faso, to middle income countries in Africa, like Ghana, Indonesia, an upper middle-income country - people do spend their money to get more animal source foods, more fruits and vegetables, and to reduce the amount of the low cost starchy staples. They do increase the amount of discretionary, sugary meals. And a lot of what they're eating exits the healthy diet basket because there's too much added sodium, too much added sugar. And so, things that would've been healthy become unhealthy because of processing or in a restaurant setting. So, people do spend their money on that. But they are moving towards a healthy diet. That breaks down somewhere in the upper income and high-income countries where additional spending becomes very little correlated with the Healthy Diet Basket. What happens is people way overshoot the Healthy Diet Basket targets for animal source foods and for edible oils because I don't know if you've ever tried it, but one really delicious thing is fried meat. People love it. And even low middle income people overshoot on that. And that displaces the other elements of a healthy diet. And then there's a lot of upgrading, if you will, within the food group. So, people are spending additional money on nicer vegetables. Nicer fruits. Nicer animal source foods without increasing the total amount of them in addition to having overshot the healthy diet levels of many of those food groups. Which of course takes away from the food you would need from the fruits, the vegetables, and the pulses, nuts and seeds, that almost no one gets as much as is considered healthy, of that pulses, nuts and seeds category. Thank you. And I want to shift this to the US example. So, Parke, can you tell us a bit more about the lived experience of those affected by least cost diet policy? How are real people affected? One of the things I've enjoyed about this project that you and I got to work on, Norbert, in cooperation with other colleagues, is that it had both a quantitative and a qualitative part to it. Now, our colleague Sarah Folta led some of the qualitative interviews, sort of real interviews with people in food pantries in four states around the country. And this was published recently in the Journal of Health Education and Behavior. And we asked people about their goals and about what are the different difficulties or constraints that keep them from achieving those goals. And what came out of that was that people often talk about whether their budget constraints and whether their financial difficulties take away their autonomy to sort of be in charge of their own food choices. And this was something that Sarah emphasized as she sort of helped lead us through a process of digesting what was the key findings from these interviews with people. One of the things I liked about doing this study is that because the quantitative and the qualitative part, each had this characteristic of being about what do people want to achieve. This showed up mathematically in the constrained optimization model, but it also showed up in the conversations with people in the food pantry. And what are the constraints that keep people from achieving it. You know, the mathematical model, these are things like all the nutrition constraints and the cost constraints. And then in the real conversations, it's something that people raise in very plain language about what are all the difficulties they have. Either in satisfying their own nutrition aspirations or satisfying some of the requirements for one person or another in the family. Like if people have special diets that are needed or if they have to be gluten free or any number of things. Having the diets be culturally appropriate. And so, I feel like this is one of those classic things where different disciplines have wisdom to bring to bear on what's really very much a shared topic. What I hear from both of you is that these diets, while they are computationally interesting and they reveal some critical realities of how people eat, they can't cover everything. People want to eat certain types of foods. Certain types of foods are more culturally relevant. And that's really clear talking to you, Will, about just sort of the range of foods that end up showing up in these least cost diets and how you were having to make some adjustments there. Parke, as you talked about the work with Sarah Folta thinking through autonomy and sort of a sense of self. This kind of leads us to a question that I want to open up to both of you. What's missing when we talk about these least cost diet modeling exercises and what are the policy implications of that? What are the gaps in our understanding of these model diets and what needs to happen to make them reflect reality better? Parke? Well, you know, there's many things that people in our research community are working on. And it goes quite, quite far afield. But I'm just thinking of two related to our quantitative research using the Thrifty Food Plan type models. We've been working with Yiwen Zhao and Linlin Fan at Penn State University on how these models would work if you relaxed some of the constraints. If people's back in a financial sense weren't back up against the wall, but instead they had just a little more space. We were considering what if they had incentives that gave them a discount on fruits and vegetables, for example, through the SNAP program? Or what if they had a healthy bundle of foods provided through the emergency food system, through food banks or food pantries. What is the effect directly in terms of those foods? But also, what is the effect in terms of just relaxing their budget constraints. They get to have a little more of the foods that they find more preferred or that they had been going without. But then also, in terms of sort of your question about the more personal. You know, what is people's personal relationships with food? How does this play out on the ground? We're working with the graduate student Angelica Valdez Valderrama here at the Friedman School, thinking about what some of the cultural assumptions and of the food group constraints in some of these models are. If you sort of came from a different immigrant tradition or if you came from another community, what things would be different in, for example, decisions about what's called the Mediterranean diet or what's called the healthy US style dietary pattern. How much difference do this sort of breadth, cultural breadth of dietary patterns you could consider, how much difference does that make in terms of what's the outcome of this type of hypothetical diet? Will: And I think, you know, from the global perspective, one really interesting thing is when we do combine data sets and look across these very different cultural settings, dry land, Sahelian Africa versus countries that are coastal versus sort of forest inland countries versus all across Asia, south Asia to East Asia, all across Latin America. We do see the role of these cultural factors. And we see them playing out in very systematic ways that people come to their cultural norms for very good reasons. And then pivot and switch away to new cultural norms. You know, American fast food, for example, switching from beef primarily to chicken primarily. That sort of thing becomes very visible in a matter of years. So, in terms of things that are frontiers for us, remember this is early days. Getting many more nutritionists, people in other fields, looking at first of all, it's just what is really needed for health. Getting those health requirements improved and understood better is a key priority. Our Healthy Diet Basket comes from the work of a nutritionist named Anna Herforth, who has gone around the world studying these dietary guidelines internationally. We're about to get the Eat Lancet dietary recommendations announced, and it'll be very interesting to see how those evolve. Second thing is much better data on prices and computing these diets for more different settings at different times, different locations. Settings that are inner city United States versus very rural. And then this question of comparing to actual diets. And just trying to understand what people are seeking when they choose foods that are clearly not these benchmark least cost items. The purpose is to ask how far away and why and how are they far away? And particularly to understand to what degree are these attributes of the foods themselves: the convenience of the packaging, the preparation of the item, the taste, the flavor, the cultural significance of it. To what degree are we looking at the result of aspirations that are really shaped by marketing. Are really shaped by the fire hose of persuasion that companies are investing in every day. And very strategically and constantly iterating to the best possible spokesperson, the best possible ad campaign. Combining billboards and radio and television such that you're surrounded by this. And when you drive down the street and when you walk into the supermarket, there is no greater effort on the planet than the effort to sell us a particular brand of food. Food companies are basically marketing companies attached to a manufacturing facility, and they are spending much more than the entire combined budget of the NIH and CDC, et cetera, to persuade us to eat what we ultimately choose. And we really don't know to what degree it's the actual factors in the food itself versus the marketing campaigns and the way they've evolved. You know, if you had a choice between taking the food system and regulating it the way we regulate, say housing or vehicles. If we were to say your supermarket should be like an auto dealership, right? So, anything in the auto dealership is very heavily regulated. Everything from the paint to where the gear shift is to how the windows work. Everything is heavily regulated because the auto industry has worked with National Transportation Safety Board and every single crash investigation, et cetera, has led to the standards that we have now. We didn't get taxes on cars without airbags to make us choose cars with airbags. They're just required. And same is true for housing, right? You can't just build, you know, an extension deck behind your house any way you want. A city inspector will force you to tear it out if you haven't built it to code. So, you know, we could regulate the grocery store like we do that. It's not going to happen politically but compare that option to treating groceries the way we used to treat the legal services or pharmaceuticals. Which is you couldn't advertise them. You could sell them, and people would choose based on the actual merit of the lawyer or the pharmaceutical, right? Which would have the bigger impact. Right? If there was zero food advertising, you just walked into the grocery store and chose what you liked. Or you regulate the grocery store the same way we regulate automotive or building trades. Obviously, they both matter. There's, you know, this problem that you can't see, taste or smell the healthiness of food. You're always acting on belief and not a fact when you choose something that you're seeking health. We don't know to what extent choice is distorted away from a low-cost healthy diet by things people genuinely want and need. Such as taste, convenience, culture, and so forth. Versus things that they've been persuaded to want. And there's obviously some of both. All of these things matter. But I'm hopeful that through these least cost diets, we can identify that low-cost options are there. And you could feed your family a very healthy diet at the Thrifty Food Plan level in the United States, or even lower. It would take time, it would take attention, it would be hard. You can take some shortcuts to make that within your time budget, right? And the planning budget. And we can identify what those look like thanks to these model diets. It's a very exciting area of work, but we still have a lot to do to define carefully what are the constraints. What are the real objectives here. And how to go about helping people, acquire these foods that we now know are there within a short commuting distance. You may need to take the bus, you may need carpool. But that's what people actually do to go grocery shopping. And when they get there, we can help people to choose items that would genuinely meet their needs at lower cost. Bios Will Masters is a Professor in the Friedman School of Nutrition, with a secondary appointment in Tufts University's Department of Economics. He is coauthor of the new textbook on Food Economics: Agriculture, Nutrition and Health (Palgrave Macmillan, 2024). Before coming to Tufts in 2010 he was a faculty member in Agricultural Economics at Purdue University (1991-2010), and also at the University of Zimbabwe (1989-90), Harvard's Kennedy School of Government (2000) and Columbia University (2003-04). He is former editor-in-chief of the journal Agricultural Economics (2006-2011), and an elected Fellow of the American Society for Nutrition (FASN) as well as a Fellow of the Agricultural and Applied Economics Association (AAEA). At Tufts his courses on economics of agriculture, food and nutrition were recognized with student-nominated, University-wide teaching awards in 2019 and 2022, and he leads over a million dollars annually in externally funded research including work on the Agriculture, Nutrition and Health Academy (https://www.anh-academy.org), as well as projects supporting government efforts to calculate the cost and affordability of healthy diets worldwide and work with private enterprises on data analytics for food markets in Africa. Parke Wilde (PhD, Cornell) is a food economist and professor at the Friedman School of Nutrition Science and Policy at Tufts University. Previously, he worked for USDA's Economic Research Service. At Tufts, Parke teaches graduate-level courses in statistics, U.S. food policy, and climate change. His research addresses the economics of U.S. food and nutrition policy, including federal nutrition assistance programs. He was Director of Design for the SNAP Healthy Incentives Pilot (HIP) evaluation. He has been a member of the National Academy of Medicine's Food Forum and is on the scientific and technical advisory committee for Menus of Change, an initiative to advance the health and sustainability of the restaurant industry. He directs the USDA-funded Research Innovation and Development Grants in Economics (RIDGE) Partnership. He received the AAEA Distinguished Quality of Communication Award for his textbook, Food Policy in the United States: An Introduction (Routledge/Earthscan), whose third edition was released in April 2025.
Is the diet being promoted to “save the planet” actually based on environmental data?In this eye-opening interview, Dr. Frank Mitloehner, air quality specialist and director of the CLEAR Center at UC Davis, unpacks the claims behind the EAT-Lancet 2.0 report, particularly the idea that cutting animal-sourced foods will drastically reduce environmental harm. Despite widespread media framing it as a climate solution, Dr. Mitloehner reveals that the Planetary Health Diet is not grounded in environmental science at all — a fact even confirmed in the report's own glossary.He also highlights a key finding from the UN's FAO: shifting to plant-based diets was ranked among the least effective ways to reduce livestock-related emissions, far behind solutions like improving animal health and increasing productivity.
Episode 2716 - Vinnie Tortorich and Chris Shaffer discuss "misinfluencers", protein "coffee", how sugar is death by a thousand cuts, and more. https://vinnietortorich.com/2025/10/death-by-a-thousand-cuts-episode-2716 PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods VILLA CAPPELLI EAT HAPPY KITCHEN YOU CAN WATCH THIS EPISODE ON YOUTUBE - @FitnessConfidential Podcast Death By A Thousand Cuts A recent article from the EAT-Lancet group lists nutritional experts in the low-carb, pro-animal protein space as "misinfluencers." (3:00) Vinnie always checks the source of an article before he even reads it. If it's Harvard and Walter Willett, you know the study is likely biased. (6:00) The lack of objectivity isn't shocking. (8:00) You can book a consult through his website at vinnietortorich.com using this link. >>> https://vinnietortorich.com/phone-consultation-2/ You can also see the link in the menu bar near the top of his website. He is here to help you, not scold you! They chat about golf. (26:00) They return to discussing consultations as well as food labeling. (32:00) Starbucks is experimenting with new protein-infused versions of its coffee drinks. You're not saving yourself by adding protein to a high-carb flavored drink. (39:00) Having that amount of sugar frequently is death by a thousand cuts. They discuss the recent criticism of the fitness and health of our military. (46:00) Chris explains his thought that Pixar's Wall-E should be looked at as a warning. (52:00) Weighted vests are all over social media. (53:00) First of all, do not run in a weighted vest. Weighted vests can be beneficial, but they do not necessarily fulfill all the claims being touted. (56:00) Serena will be adding some of her clothing suggestions and beauty product suggestions to Vinnie's Amazon Recommended Products link. Self Care, Beauty and Grooming Products that Actually Work! If you are interested in the NSNG® VIP group, it will be reopening soon. But you can get on the wait list -https://vinnietortorich.com/vip/ More News If you are interested in the NSNG® VIP group, it will be reopening soon. But you can get on the wait list -https://vinnietortorich.com/vip/ Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel. "Dirty Keto" is available on Amazon! You can purchase or rent it here.https://amzn.to/4d9agj1 Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available! You can go to https://eathappyitalian.com You can order it from Vinnie's Book Club. https://amzn.to/3ucIXm Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! https://annavocino.substack.com/ Don't forget you can invest in Anna's Eat Happy Kitchen through StartEngine. Details are at Eat Happy Kitchen. https://eathappykitchen.com/ PURCHASE DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries
In a Nutshell: The Plant-Based Health Professionals UK Podcast
This week on the Nutshell we hear from Dr Shireen Ksssam, founder and director of Plant-Based Health Professionals U.K. alongside research dietitian Michael Metoudi, and research assistant Isabelle Sadler speaking on the landmark scientific research, 'Eat Lancet'.Last month saw the release of the updated version, Eat Lancet 2.0 and our guests today will be telling us more about what the report says, how it's built on the 2019 version, and what it could mean for diet change going forwards.And please don't forget to rate, review and subscribe to the podcast, and consider a share of this episode with one other person today.Links discussed:https://eatforum.org/eat-lancet/https://www.thelancet.com/commissions-do/EAT-2025https://plantbasedhealthprofessionals.com/the-food-system-and-planetary-healthhttps://plantbasedhealthprofessionals.com/sustainable-farminghttps://sites.google.com/convene.space/eatcfas/communities-for-action/healthcare-professionals?authuser=0If you'd like to support our work and be part of a growing community of like-minded people working towards creating a healthier and more sustainable future please join the Plant-Based Health Professionals UK following the link below:https://plantbasedhealthprofessionals.com/membership
Nederlanders eten steeds minder vlees. Volgens onderzoek van Wageningen Universiteit, uitgevoerd in opdracht van Wakker Dier, is de vleesconsumptie in één jaar met een halve kilo gedaald tot het laagste niveau sinds 2005. Gemiddeld eet een Nederlander nu ruim 37 kilo vlees per jaar (het eetbare deel). Hoewel de daling bescheiden is, is dit een blijvende trend? En gaan we zo komen tot het benodigde niveau beschreven door EAT Lancet 2.0? En waarom eten we eigenlijk minder vlees? En daarnaast bespreken we de campagne die volgende week start over ‘de week tegen ondervoeding'. Broodje Jaap!: iedere woensdag bellen we met prof.dr. ir. Jaap Seidell en nemen we de week door. We blikken vooruit, maar kijken ook terug. In 15 minuten nemen we dit met je door. Elke week opnieuw! I'm a Foodie is onafhankelijk en heeft geen banden met de voedingsindustrie. We ontwikkelen webinars, online masterclasses en schrijven boeken om jou te inspireren om gezonder te gaan eten. Je steunt ons door het kopen ervan. Eet als een expert 2.0 is nu te bestellen in de pre-order! Klik op deze link. Een volledig vernieuwde versie van ons eerste boek (Eet als een expert, 2016) dat al 60.000 mensen hielp om gezonder en bewuster te eten. En nu zijn we terug met nóg meer inzichten, recepten en inspiratie. Eet als een expert 2.0 brengt rust en overzicht. Je leert wat écht werkt, gebaseerd op actuele wetenschap én onze jarenlange praktijkervaring met duizenden cliënten. Alleen tijdens de pre-order ontvang je de limited hardcover editie! Maar we maken dit boek niet alleen voor jou – we maken het ook met jou. Heb je wensen, ideeën of feedback? Laat het ons weten via dit formulier
La Giamaica è travolta dalla potenza dell'uragano Melissa di categoria 5, la più alta, con venti quasi a 300 kmh, uno dei più potenti uragani caraibici mai registrati. Soprattutto, è passato da categoria 4 a categoria 5 nel giro di appena 24 ore. Il governo israeliano ha ricominciato a bombardare la Striscia di Gaza dopo che Netanyahu ha accusato Hamas di aver sparato nel sud di Gaza. Sono ormai più di 100 i morti palestinesi nella Striscia dall'inizio del cosiddetto cessate il fuoco del 10 ottobre. La California è il primo stato degli Usa a vietare i cibi super-processati nelle mense scolastiche. Una dieta sana infatti, secondo EAT Lancet, fa bene non solo al pianeta e può evitare fino a 40mila morti al giorno per cause sanitarie.
Named one of New Zealand's Top Women in Food & Drink, Ashley Wilson provides her take on the 2025 International Congress of Nutrition (ICN) in Paris. We cover: 6:40 The power of connecting 9.00 Ultra-Processed Food Heated Debate12:15 Restructure Trial - Meal Texture/Eating Rate13:30 AI Digital Marketing 17:10 Sweet Tooth Trial - our taste for sweetness 20:00 What the media shows us vs the scientific evidence22:30 Jo Wicks “killer bar” PR vs Eat Lancet25:30 UN High Level Meeting & non-communicable diseases 27:20 GLP-1 & Wegovy released in NZ28:35 Heston Blumenthal, celebrity chef - Scaling down tasting menu 30:10 Wrap up One-liners you don't want to miss:"We have just had the release of EAT- Lancet 2 which is this global report on planetary health and recommendations on how we should be eating. They have a huge communication campaign in place, however at their launch only half of the badges for the media have been picked up. We are seeing hardly any global media - just a handful of articles on the launch. In comparison, Jo Wicks is getting all of the media. It is really important we are looking to not just the media but other sources of information such as research or our dietitians - our leads in the profession, for this information, not just this the media. Because it can be really one-sided and can be related to click-bait - what's going to get the readership.”Ashley's Top LinkedIn Follows:Ellie Hadjilucas - Founder of Nutricomms, Carrie Ruxton - PhD, Marcia Terra - IUFoST. Support the show
Skicka ett meddelande till oss (via sms)Vi besiktar bilen varje år, men föraren besiktas inte. Resultatet av Synbesiktningen 2022 visar att tio procent, motsvarande cirka 700 000 bilförare i Sverige, fortfarande kör med så dålig syn att de inte skulle godkännasför körkort idag.Är det rimligt att en äldre man som diagnosticeras med prostatacancer får sina vapen omhändertagna? Borde vapenägare få göra kompetensprov och hälsoundersökning var femte år?Att stärka och utveckla arbetet med tillståndsprövning för skjutvapenDet finns indikationer på att regleringen om att personer som av medicinska skäl är olämpliga att inneha vapen inte ska ha vapentillstånd, inte fungerar i enlighet med lagstiftarens intentioner. Mot denna bakgrund har Polismyndigheten och Socialstyrelsen fått i uppdrag av regeringen att stärka och utveckla arbetet med tillståndsprövning.Legala vapen användes i 6 procent av samtliga fall av dödligt våld under perioden 2014–2021. Jämfört med incidenter av dödligt våld med illegala vapen, är det när legala vapen används vanligare att gärningspersonen är äldre, har ett skadligt bruk av alkohol, har fått vård för psykisk ohälsa, begår brottet mot ett kvinnligt brottsoffer och suiciderar i nära anslutning till brottet. Enligt en svensk studie användes legala skjutvapen i 79 procent av suicid med skjutvapen under tidsperioden 2012–2013. I samma studie anges att av alla personer som suiciderade med legala vapen hade 31 procent varit i kontakt med någon typ av specialiserad sluten- eller öppenvård under det senaste året. I cirka hälften av dessa fall hade personen ifråga haft kontakt med den specialiserade psykiatrin.Vad är det för skillnad på Halloween, Allhelgonadagen, Alla helgonsdag och Alla själars dag egentligen? Vi reder ut det:Halloween: infaller den 31 oktober. ALLLA ÅR. Halloween har ett allt annat än kristet tema och handlar om att mota bort onda andar.AllhelgonadagenInfaller alltid den 1 november. Har varit detsamma som Alla helgons dag men har sedan 1950-talet övergått till att bli mer av en högtid då vi minns våra döda. Många tänder ljus på gravar denna högtid.Alla helgons dagKristen högtid som firas till minne av kyrkans helgon. Infaller lördagen mellan 31 oktober och 6 november. I år, 2025 blir det alltså den 1 november. Så Allhelgonadagen och Alla helgons dag är i år på samma dag.Alla Själars dagAlla själars dag infaller söndagen efter alla helgons dag enligt Svenska kyrkan. Traditionellt är det den dag då vi minns och hedrar våra döda närstående. I år alltså den 2 november. Inom den Romersk-katolska kyrkan infaller Alla Själars dag alltid den 2 november och i år betyder det att den sammanfaller med Svenska kyrkans tolkning.Bli lilltorpkompis på Patreon.com/lilltorpDu får påfyllning på karmakontot och du får reda påsaker först! Bli LilltorpKompis! Gillar du det vi gör? Då skall du bli Lilltorpkompis! För bara 19 kr i månaden kan du bli LilltorpKompis och stötta oss. Småbrukarpoddens snackgrupp är lanserad (på facebook). Du hittar den direkt på https://www.facebook.com/groups/724343842855485.Annars så uppskattar vi om du delar det här avsnittet i sociala medier. Eller om du tar en kompis telefon och subscribar oss i dennes podspelare :)
Verbod op de “Groenteburger”, nieuw Planetary Health Diet (EAT-Lancet), eerste OESO klacht dierenwelzijn, kweekvis probleem in Senegal, géén makreel meer in grote supermarkten, varkensboer stopt én gaat door, Partijprogramma's verkiezingen. Gast: Pascale Plusquin. Teken de petitie tegen het vleesnamenverbod:https://weplanet.yourmovement.org/p/noconfusion-petitionEen stap dichterbij het verbod op de ‘Groenteburger'Het nieuwe Planetary Health Diet van de EAT-Lancet commissie is uitDierenorganisaties stellen dierenleed aan de kaak met OESO klachtZie ook: https://www.wakkerdier.nl/persberichten/wereldprimeur-eerste-oeso-klacht-ooit-over-dierenwelzijn/Kweekvis bedreigt voedselzekerheid SenegalGrote supermarkten stoppen nu echt met makreelKrijgt varkensboer in Eghel geld om te stoppen én geld om een kilometer verder uit te breiden?Partijprogramma's verkiezingenGast: Pascale Plusquin, Vrede voor Dierenhttps://vredevoordieren.nl/ Presentatie: Esther Molenwijk, Stichting The Food Revolutionism ProVeg Nederland, Pablo MolemanResearch & Redactie: Jenny Pannenbecker, Pablo Moleman, Joey Cramer en Esther MolenwijkAudio mixage: Marlon van der Pas, Nothing Blank Help ons het plantaardige nieuws te verspreiden: deel deze podcast.Ga naar studioplantaardig.nl en volg ons via BlueSky, Mastodon, Instagram, Facebook, YouTube, TikTok & #StudioPlantaardigGeef onze podcast ook een rating en schrijf een mooie recensie. Alvast enorm bedankt!
John Maytham is joined now by Christina Hicks, pProfessor within the Political Ecology group at Lancaster University's Environment Centre and one of the commissioners of the EAT-Lancet report to unpack what this report entails. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.
The EAT-Lancet Commission recently released their updated "Planetary Health Diet" and preemptively labeled a number of health experts who pushed back as “mis-influencers.”Dr. Georgia Ede was one of those health experts labeled and in this episode of the Metabolic Mind podcast, she joins Dr. Bret Scher to unpack the many flaws of the EAT-Lancet 2.0 report.In this episode, you'll learn about:The deep flaws in claiming a one-size-fits-all solution to diet and planetary health.EAT-Lancet's heavy reliance on weak epidemiological dataIts open acknowledgment of nutrient deficiencies in the EAT-Lancet diet and who is most at riskWhy animal-sourced foods are beneficial for our health—especially for brain healthHow ideology and influence may be driving public health messagingDr. Ede's response to being labeled a “mis-influencer”At Metabolic Mind, we believe optimal human nutrition begins with asking the right scientific questions—starting with what's healthiest for the brain and body, then considering sustainable solutions.Human and planetary health are too complex for one-size-fits-all solutions—and if such a diet existed, we wouldn't uncover it through untested epidemiological guesswork.Expert Featured:Dr. Georgia EdeWebsite: https://www.diagnosisdiet.com/Book: https://www.diagnosisdiet.com/change-your-diet-change-your-mindYouTube: @GeorgiaEdeMDX: https://xResources MentionedEat LancetFree CME Clinician Trainings:Are you a clinician who would like to learn more about the science behind these therapies and how to implement them in practice? Earn CME with our growing library of courses from some of the top experts in the field including Dr. Chris Palmer, Dr. Georgia Ede, Dr. Matthew Bernstein and Dr. Bret Scher with more coming soon.Our courses have been made FREE by grants from Baszucki Group, so we can spread these powerful therapies as widely as possible. Earn CME/CNE credits:https://www.metabolicmind.org/for-clinicians/trainings-courses/?utm_medium=organic-social&utm_source=youtube&utm_campaign=cme-ytFollow our channel for more information and education from Bret Scher, MD, FACC, including interviews with leading experts in Metabolic Psychiatry.Learn more about metabolic psychiatry and find helpful resources at https://metabolicmind.org/About us:Metabolic Mind is a non-profit initiative of Baszucki Group working to transform the study and treatment of mental disorders by exploring the connection between metabolism and brain health. We leverage the science of metabolic psychiatry and personal stories to offer education, community, and hope to people struggling with mental health challenges and those who care for them.Our channel is for informational purposes only. We are not providing individual or group medical or healthcare advice nor establishing a provider-patient relationship. Many of the interventions we discuss can have dramatic or potentially dangerous effects if done without proper supervision. Consult your healthcare provider before changing your lifestyle or medications.
Met De Plandelman: Anton DamenWil je ook vriend van de show worden? Dat kan via https://vriendvandeshow.nl/groenemafkezenDoneren kan ook via onze stichting: https://buy.stripe.com/fZeaFHbr0bf03FS9AB?locale=nl&__embed_source=buy_btn_1QY4csEtVeO5d67LusukaiKgGroene Mafkezen is een podcast van Mascha Bongenaar, Alfred Slomp en Saúl de Boer.Wil je reageren of een dilemma inzenden? Verstuur je vraag via mascha@duurzamekeuzes.com of alfred@godindesupermarkt.nl. Ook kan je ons een bericht sturen op Instagram: @duurzamekeuzes.com en @groen_met_alfred.INTROAlfred deelt het nieuws dat zijn vriend en mede-oprichter Arjen aanwezig was bij een van de workshops. Hij is erg dankbaar. Mascha vertelt over haar bezoek aan een dierentuin.DUURZAME NIEUWSMascha deelt het nieuws over het nieuwe EAT Lancet onderzoek dat onderzoekt hoe we in 2050 bijna 10 miljard mensen gezond kunnen voeden, zonder de aarde uit te putten.https://www.carbonbrief.org/eat-lancet-report-three-key-takeaways-on-climate-and-diet-change/ Alfred vertelt over de nieuwe paus Leo, die volgers oproept zich in te zetten voor het klimaat. https://www.trouw.nl/religie-filosofie/pleit-de-paus-nu-voor-klimaatactivisme-iedereen-moet-druk-zetten-op-regeringen~bb173d9b/ Het duurzame fragment van de week gaat over straatinterviews, waar mensen gevraagd wordt wat ze vinden van vluchtelingen. https://www.instagram.com/reel/DPDqngiDeTY/?igsh=QkJGYWZ4RDRpYQ%3D%3D GROEN OF NIET DOENTe gast is Anton Damen, ook bekend als de Plandelman. Hij is ‘binfluencer', positiever dan Superman en groener dan de Hulk en gaat met zijn acties straatafval en zwerfvuil te lijf. https://www.instagram.com/plandelman/ MEDIATIP Mascha bespreekt het boek Na Verzet komt revolutie van Clarice Gargard, waar ze erg van onder de indruk was. Aflred noemt het boek Clean en Green met 101 ecologische schoonmaaktips voor een duurzaam huishouden van Nancy Birtwhistle.DUURZAME TIP De Duurzame Tip van de week komt van Plastic Soup Surfer Merijn Tinga voor de Nationale Prullenbak-teldag op zondag 26 oktober. Doe mee! https://www.linkedin.com/posts/zwerfinator_zondag-26-oktober-is-het-weer-nationale-prullenbakteldag-activity-7382048305264103424-UzfA AFSLUITING:Alfred deelt de laatste video van Jane Goodall: https://www.instagram.com/reel/DPYqR-6CB3U/?igsh=QkFLSWpLMWlzMQ%3D%3DEn spreekt over hoe de aalscholver teveel vis eet naar de zin van vissers https://www.trouw.nl/duurzaamheid-economie/de-aalscholver-eet-te-veel-vis-en-dus-moet-hij-dood~b2f70e69/ Music from #Uppbeathttps://uppbeat.io/t/infraction/funky-dayLicense code: PGIWABHFJYCQSRZEMusic from #Uppbeathttps://uppbeat.io/t/oliver-massa/bring-the-funkLicense code: C3XZX7VQG1YIBC0A#groenemafkezen #groenepodcast #duurzamepodcast #duurzaamleven #duurzaamdilemma #milieu #milieuvriendelijkleven #plandelen #plasticrapen #zwerfafval #janegoodall #peukmeuk #troepvrij #duurzaamheid #klimaat #klimaatverandering #klimaatcrisis #milieuvriendelijk #duurzamekeuzes
On Food Talk with Dani Nierenberg, Dani speaks with Stacy Dean, the Carbonell Family Executive Director for the Global Food Institute at GW. They discuss the changes from the Trump-Vance Administration that have weakened the federal nutrition safety net, the need to translate research and knowledge into actionable recommendations for policy officials, and how we can pave a path for young people to help them transform food and agriculture systems for the better. Plus, hear about the U.S. Department of Agriculture's deadline for states to prepare for changes to the Supplement Nutrition Assistance Program (SNAP), how the U.S. government shutdown has impacted farmers, the new EAT-Lancet report's recommendations for a planetary health diet, and what recent research reveals about the economic and social benefits of Zero Budget Natural Farming in India. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.
Meer dan de helft van de wereldbevolking heeft geen toegang tot een gezond dieet, met grote gevolgen voor gezondheid, gelijkheid en milieu. Ondanks afnemende honger in sommige regio's nemen conflicten, klimaatverandering en obesitas wereldwijd toe. Ons voedselsysteem zet druk op de planeet, maar biedt tegelijk een unieke kans om gezondheid, welvaart en duurzaamheid te versterken. Het EAT Lancet 2.0 rapport is vorige week verschenen. We gaan het hebben over het rapport, maar ook hoe deze is besproken op de socials en media. En hoe onafhankelijk is de EAT Lancet commissie. Voedingsrichtlijnen: Groente & fruit: minimaal 5 porties per dag Volkorenproducten: 3–4 porties per dag Noten: 1 portie per dag Peulvruchten: 1 portie per dag Zuivel: 1 portie per dag Eieren: 3–4 per week Kip: 2 porties per week Vis: 2 porties per week Rood vlees: 1 portie per week Broodje Jaap!: iedere woensdag bellen we met prof.dr. ir. Jaap Seidell en nemen we de week door. We blikken vooruit, maar kijken ook terug. In 15 minuten nemen we dit met je door. Elke week opnieuw! I'm a Foodie is onafhankelijk en heeft geen banden met de voedingsindustrie. We ontwikkelen webinars, online masterclasses en schrijven boeken om jou te inspireren om gezonder te gaan eten. Je steunt ons door het kopen ervan. Eet als een expert 2.0 is nu te bestellen in de pre-order! Klik op deze link. Een volledig vernieuwde versie van ons eerste boek (Eet als een expert, 2016) dat al 60.000 mensen hielp om gezonder en bewuster te eten. En nu zijn we terug met nóg meer inzichten, recepten en inspiratie. Eet als een expert 2.0 brengt rust en overzicht. Je leert wat écht werkt, gebaseerd op actuele wetenschap én onze jarenlange praktijkervaring met duizenden cliënten. Alleen tijdens de pre-order ontvang je de limited hardcover editie! Maar we maken dit boek niet alleen voor jou – we maken het ook met jou. Heb je wensen, ideeën of feedback? Laat het ons weten via dit formulier
Babs Drougge på P3 Nyheter förklarar morgonens stora nyheter, alltid tillsammans med programledarna för Morgonpasset i P3: Linnéa Wikblad och David Druid. Lyssna på alla avsnitt i Sveriges Radio Play. Mer baljväxter och mindre kött – så lyder råden för hur hela världen ska äta för att rädda både sig själva och planeten. Men den nya EAT-Lancet-rapporten får kritik från både Edward Blom, Lena Andersson och landsbygdsminister Peter Kullgren (KD).Sen pratar vi om att barnkalasen gått från kokt korv och fiskdamm på hemmaplan till restaurangmat och lekland. DN:s Maja Larsson har gått igenom barnkalasets utveckling genom årtiondena och undrar om det finns en nödbroms att dra i?
Die Ernährungssysteme der Welt müssen effektiver, nachhaltiger und gerechter werden, auch um den Klimawandel zu bremsen. Das fordern Wissenschaftler in ihrem Bericht in der Fachzeitschrift Lancet. Sabine Schütze berichtet
Une étude d'ampleur de la commission EAT-Lancet, publiée vendredi 3 octobre, réaffirme l'urgence de transformer les modes de production et nos façons de nous alimenter. Un travail qui vise à donner des pistes pour que l'ensemble de la population mondiale bénéficie d'une alimentation saine sans nuire pour autant à l'environnement. La viande, notamment rouge, doit être réduite à une petite portion, confirmant de précédentes conclusions qui avaient suscité un vif rejet de l'industrie agroalimentaire. Fabrice DeClerck, directeur scientifique de la fondation EAT, spécialiste des interactions entre alimentation et environnement, fait partie des auteurs de l'étude parue dans la revue scientifique The Lancet.
In deze show stoppen we gewoon meerdere onderwerpen in één aflevering. We begonnen met kinderrechten en de voedselvaardigheden van jonge kinderen. Volgens de recente Children's Rights Index is Nederland inmiddels gezakt naar plek 21, terwijl we jaren geleden nog trots op nummer 4 stonden. Kinderen hebben recht op een gezond leven, een veilige jeugd en de beste ontwikkelingskansen. Dat betekent bescherming tegen mishandeling, misbruik en schadelijke stoffen zoals drugs en andere verdovende middelen. Het houdt ook in dat ieder kind toegang moet hebben tot de best mogelijke gezondheidszorg, én tot voldoende gezond eten en drinken. Tot slot keken we alvast kort vooruit naar de nieuwe Planetary Health Diet 2.0-richtlijnen, die de EAT-Lancet-commissie op 3 en 4 oktober zal presenteren. Broodje Jaap!: iedere week bellen we met prof.dr. ir. Jaap Seidell en nemen we de week door. We blikken vooruit, maar kijken ook terug. In 15 minuten nemen we dit met je door. Elke week opnieuw! I'm a Foodie is onafhankelijk en heeft geen banden met de voedingsindustrie. We ontwikkelen webinars, online masterclasses en schrijven boeken om jou te inspireren om gezonder te gaan eten. Je steunt ons door het kopen ervan. LET OP: vandaag is de masterclass de overgang & voeding. Wil je erbij zijn scoor hier dan je plek! Eet als een expert 2.0 is nu te bestellen in de pre-order! Klik op deze link. Een volledig vernieuwde versie van ons eerste boek (Eet als een expert, 2016) dat al 60.000 mensen hielp om gezonder en bewuster te eten. En nu zijn we terug met nóg meer inzichten, recepten en inspiratie. Eet als een expert 2.0 brengt rust en overzicht. Je leert wat écht werkt, gebaseerd op actuele wetenschap én onze jarenlange praktijkervaring met duizenden cliënten. Alleen tijdens de pre-order ontvang je de limited hardcover editie! Maar we maken dit boek niet alleen voor jou – we maken het ook met jou. Heb je wensen, ideeën of feedback? Laat het ons weten via dit formulier
In today's episode, we're discussing the complex and urgent topic of global food demand. The United Nations Sustainable Development Goals, or SDGs, ask countries to make measurable progress in reducing poverty, achieving zero hunger, and supporting every individual in realizing good health. While also mitigating climate change, sustaining the environment and responsible consumption and production habits. Researchers have recommended sustainable diets - planetary health diets. For example, the Eat Lancet Planetary Health Diet. However, others have criticized some of these diets for not addressing the economic and social impacts of transitioning to such diets. Is it possible to balance changing diets, rising incomes, and economic growth with economic feasibility, environmental impact, and long-term sustainability? Well, that's what our goals are today. Our guests today are Andrew Muhammad of the University of Tennessee Institute of Agriculture, and Emiliano Lopez Barrera from Texas A&M. They are my co-authors on a new paper in the Annual Review of Resource Economics entitled Global Food Demand: overcoming Challenges to Healthy and Sustainable Diets. Interview Summary Andrew let's begin with you. Why is it important to study the economics of dietary habits and food choices in a global context? Well, it's important for several reasons, right? When we think both about food security as well as environmental outcomes and maintaining biodiversity, in keeping both human beings and the planet healthy, we really do need to think about this in a global context. One could see agriculture as a global ecosystem where decisions in one country clearly have impacts on outcomes in others. While at the same time, we need to see food as a means by which we satisfy the demands of a global community. Whether it be through our own domestic production or international trade. And then the last thing I'll say, which is really most important are all the actual things we want to tackle and mitigate and correct, fix or improve. Whether it be the environmental issues, global food security outcomes, individual diets, mitigating obesity issues globally, right? It's pretty clear that most of the things affecting human beings in the environment as it relates to agriculture are global in nature, and there's an economic component that we need to consider when addressing these issues in a global context. Thank you for sharing that. And I am interested to understand what the role of economics in dietary habits is as we explored it in this review paper. In economics, this is a pretty long history, one could say going back centuries, right? This idea of how income growth impacts food spending on a household or individuals, as well as what economic affluence in development does to sort of how diets transition. And so, for example, it's been long established, right, as individuals get richer, a smaller and smaller share of their income is spent on food. So therefore, food dynamics become less important in [a developed, rich country versus a developing country where a large percentage of income is still spent on food. And what does that mean? That means that while I may find price shocks annoying, and while I may find higher grocery prices annoying, in a developing world that clearly has some implications on the nutritional needs and food decisions far more than it would have on me, for example. But the other thing which is something that has been highlighted for quite some time, and that is this transition from basic staples - from rice, grain, corn, cassava, potatoes, etc. - to more complex food products like high protein dense meat products, fish, milk, dairy, and even highly processed products that are deemed unhealthy. But the point is, as we look at the full spectrum of countries from least developed to most developed, you see this transition from basic staples to these protein dense products as well as complex processed products. This is a really important point about what are the trends across countries and over time as incomes change and as global prices affect choices. And I do appreciate what you're saying about those of us in, say a country like the United States, where we may be able to absorb some of the shocks that may happen with food prices, we also recognize that there are folks from lower income households where those kinds of price shocks can be really challenging. That's true. But this is a different story when we're then talking about developing countries and some of the challenges that they face. Thank you for sharing that. I'm also interested in understanding what do economists mean by a nutritious and sustainable food demand, especially in the context of global or cross-country comparisons. What are some of the things that you uncovered in this review? Yes, and I think the main thing, which is particularly interesting, is how early diets transition. How quick countries go from being staple dependent to sort of relying more on protein in consumption and demand. And that happens pretty early and so long before you get to say, countries like the United States with a per capita income of around $50,000 per person, you start seeing transitions quite early, right? Whereas income goes from say less than a $1,000 per person to maybe $5,000 and $10,000, you see these transitions right away. And in fact, you begin to see things level off. And what that means is when we think about, for example, animal protein production, which is in the context of dairy and beef, which is considered relatively more harmful to the environment than say poultry production. What you do find is that in these developing countries, they really do transition right away to meat with just minimal income growth. Whereas at the same time, when you start seeing income growth at the higher end of the spectrum, you don't see that much of a change. Now, something that's also unfortunate, what you find is that with income growth, you do see decrease in consumption of vegetables. A part of that is that some staples are counted as vegetables, but another part of that is that wealth and influence doesn't necessarily lead to improved diets. And that's something that's unfortunate. And what it says is that interventions are possibly needed for these improved diets. But to really get back to your question, this idea when we say sort of a nutritious diet, obviously we're thinking about diets that satisfy the nutritional needs of individuals. While at the same time mitigating unhealthy outcomes. Mitigating obesity, cardiovascular disease, etc. But then coupled with that is this whole notion of sustainable agricultural production. And I think one of the difficult things about both nutritious and abundant food as well as environmental outcomes, is we really are thinking about sort of trade-offs and complementarities. Then I think economics gives us a real keen insight into how these things play out. Andrew, you make me worry that we're locked in. That is as soon as income start to rise, people move to more animal protein-based products. They move away from some fruits and vegetables. And knowing that the environmental consequences of those choices and even the health consequences, my question to you is what kinds of interventions or how do you think about interventions as a way to shape that demand? Is that an appropriate way to think about this? Alright, so there's a few things. One is just sort of provide nutrition education globally. Having countries and their governments sort of understand these outcomes and then making a concerted effort to educate the public. The other thing is what you often do see is incentivized, for example, fish consumption. Incentivizing poultry production. And you do actually see a lot of incentives for poultry and egg consumption. And I think of like the Gates Foundation in that One Egg a Day initiative to help with child stunting and child growth in the developing world. And so, they're clearly protein alternatives to bovine type products. And I have to be clear here. Like I'm only speaking about this in the context of what's being said, in terms of the environment and animal production. But the other thing I think, it's probably even more important, right? Is this idea that we really do need to rethink how we, both in the developing world as well as in the developed world, rethink how we think about nutrition and eating. And that's just not for developing countries. That's for all countries. And obviously there's one last thing I'll highlight. You do have to be sort of concerned about, say something like taxes. Which would be clearly regressive in the developing world, and probably much more harmful to overall consumer welfare. The point is that taxes and subsidies seem to be the policy instruments of choice. Great. Thank you for that. Andrew has just shared with us some of the issues of what happens as incomes rise and the changing patterns of behavior. And that there are some implications for sustainable diets. Emiliano, how can we use the type of data that, Andrew talked about to model food systems in terms of health and nutrition. What can we learn from these models and, what should we do with them? Emiliano – Yes, thank you. Andrew really pointed to like many very important issues, aspects. We see some worrisome trends in the sense that current diets are going in the direction of showing less nutritious. Also, we are looking at a lot of issues in the environmental externalities, embedded resources. A lot of that within the current diet trajectory. Economic models, they have this advantage that they can connect these things together, right? Each time that we decide what we are purchasing for eating each day we are deciding in a combination of these resources embedded in the food that also some potential nutritional outcomes or health outcomes related to that diet. And the models help to connect these things very well. We can trace this back from more, sort of naive approach where we do have lifecycle assessments where you just track the account numbers through the different stages of the food. And you can just basically trace the footprint or head print of the foods. But you can come up with more advanced models. We have seen a huge advance on that area in the last 10-15 years where models can really connect the things in a more holistic approach. Where you can connect the demand systems and the supply system both together. And then from and calibrate the models. And then also they're very useful to project to the future, different states of the world in the future. By doing that sort of exercises, we can learn a lot of how these things are connected, and how potential different pathways towards the future will also have potential different outcomes in terms of nutrition. But also, in terms of environmental pressure. We can model things, for instance, we were talking a little bit on how to shape these different sorts of diets. That's a thing that is advancing more and more in the modeling literature. We can see that people are going from these earlier approaches where we just get a particular diet that we have as a goal, and then we use that as a sort of counterfactual compared to the baseline sort of trajectory. Now we are looking more and more people doing exercises like how we can actually get there with this, for example, differential value added taxes where you kind of harm some type of food and then you kind of incentivize the consumption of others, as Andrew was saying. And we are looking at a lot of those sort of exercises at the global level, localized, and we are learning a lot of these intricate relations from the models. I think that's bottom line. And in that sense is models are really well equipped to this problem in the sense that show this holistic picture of the issue. Thank you for that. And what we've been learning from these models is this holistic picture, but can you tell us anything about how these models help show these relationships between diet and health outcomes and environmental sustainability? I mean, what's happening? Are we seeing models help predict the greenhouse gas emissions or changes in cardiovascular outcomes? What are you seeing? Well, typically when we do baseline projections, we use a lot of end use information where we have been studying things backwards, and in these integrated relationships. And when we look into the future, these relationships get stronger. Like some low income, middle countries tend to sort of repeat similar patterns of things that we have seen already in more industrialized countries. We have all this nutrition transition that comes strong. Pretty fast and pretty strong within the models. And when we look forward, the problems are not only going to be like the ones we see now, but probably somewhat worse. Especially in the pressure on the use of natural resources. So that's one thing that we have seen. Another thing that we have seen is that there can be a lot of potential multiple dividends of alternative pathways, right? We have this sort of baseline situation where diets kind of go that way and they become less sustainable, less healthy. We have dual burdens, multiple burdens of malnutrition rising in many countries at the same time. But then when we kind of model this counterfactual situation where what if we get a different diet that can follow certain guidelines or a flexitarian diet or even a vegan diet, whatever. All of those things can bring together some multiple dividends in the sense that you can certainly reduce the pressure on the use of natural resources in many degrees. And then also at the same time, you can reduce the burden of the health outcomes. That's a thing that we have been learning. Another thing that is interesting and is really strong in the model is that you can actually see a lot of synergistic things, synergistic goals that we can learn, but also a lot of potential tradeoffs, right? When we shift towards these sorts of alternative diets in an ideal world, well then, a lot of sub populations in certain parts of the world may suffer that thing too. There are multiple benefits, but also there are a lot of tensions. And we are learning more and more about those as well. And models actually showing those synergistics, but also some of these potential trade-offs in a very, very interesting way. Thank you for sharing that because one of the topics I was interested in understanding is can folks actually afford these diets? I mean, there was a lot of controversy around, or concern around an Eat Lancet diet in saying can people afford this. And we actually review that in the paper. What you're telling me is that there is a possibility of understanding distributional effects within societies of if we move our diets in this certain way who's able to afford it. Whether the implications for lower income folks in that society as compared to other model diets. Is that a fair assessment of some of the work that you've seen? Yes, absolutely. If, for instance, when we're doing the models, I'm going to put an example, we do this sort of incentivizing certain kind of foods and we put high taxes on other kinds of foods. Well one thing that is interesting is that all of these potential benefits or spillovers or global spillovers are really interconnected with also trade policies. And global models can tell us a really compelling story about that. In a more connected sort of world, when you do something in certain region that can have some benefits, then that creates spillovers to others. Let's say you reduce the demand of food in certain regions, certain countries, you can shape that. Then that globally through global markets can affect the accessibility or affordability of food in other regions. In that sense, those two things are connected and bring some benefit. But when you look at deeper in that particular region where you're trying to intervene with certain taxes for certain kind of foods, it is obviously going to bring some challenges. Some equity challenges because those particular areas that are devoted to produce that kind of food are also related to a lot of workers, a lot of producers, farmers, etc. And a lot of those are going to get the negative effects of this sort of policies. So that's one side. Then the other side is, yeah, when you affect prices, prices affect obviously the consumers as well. And again, in those certain regions when you have some population that is already are having some challenges to afford certain kind of food, if you impose a tax, then that again will handle those population. There is a lot of work to do to look at the details. And sometimes global models or two aggregated models can fail short in that direction. But we see that in an aggregated world, let's say. Yes, I appreciate and want to pick up on both something you and Andrew have been really pushing. Is this interconnectedness. Once we intervene in one part of the market or in even one part of the world, there are reverberations throughout. And these models sound really rich, and you started to hit on something that I want to learn a little bit more. And it's this idea that the models aren't perfect. Can you tell us a little bit more about some of the limitations of these models, especially as it relates to policy design or policy discussion? Yes. Well one thing that is, and the more you look at these things, is some of these models or mostly global models, they do have again this benefit that you can see many things interconnected at the same time. But that then you have to neglect something. There is a trade off in that decision. And typically, you are looking at things at a slightly aggregated sort of level. So typically, you have a average representative consumer or an average representative producer in a different region or a different country. With that, you then could miss a lot of the heterogeneous effects that a policy or a counterfactual state of the world will have on a certain population. In many cases we will fall short on that. And one thing that we have seen, and it's really cool, and I think it's a really good advancement in recent years more, people is doing, is that sort of multi-scale kind of approach where you do have a sort of global model to solve certain situation and then with that you calibrate in a more granular type of level of model. That sort of multi-scale approach it's working pretty well to see more of these multi-level effects. But sometimes global models can fail short on getting a heterogeneous result, I guess. Thank you for sharing that. And it's important to understand that models are not perfect, and that we're regularly as a discipline, as a field, we're always working on improving the models, making them more realistic, and more responsive to policy shifts. And so that begs this question, and then I'm going to open this up first to Andrew and then back to you, Emiliano. In this review paper, we were looking at the state of the world, the state of the art of research in this space. And my question to you both is what are some places where you see a need for new research or new research questions that we haven't really dealt with? What are you seeing as important places to go here? Here's the thing. I wouldn't necessarily refer to it as sort of new research, but certainly where we definitely need more research. And so, for those studies that continue to link greenhouse gas emissions with animal protein production, and really trying to think about what that would necessarily mean if we in some way mitigate animal protein production. Particularly let's say cattle and dairy. What does that necessarily mean for countries at the lower end of the spectrum where that initial demand for protein is needed. While at the same time we're not seeing changes in the developing world. The point is, where do we get the most bang for our buck? Do we get the most bang for our buck environmentally by trying to mitigate consumption globally? Or in some way trying to mitigate consumption, say in the United States and Europe, while at the same time letting Botswana and other countries carry through on that dietary transition that would otherwise occur. And I do think I've seen studies like that. But I do think this whole issue of where best to mitigate meat production and where best to sort of let it go. The other thing, and we're going to continue with this going forward. And that is particularly in the developing world this idea of how one manages both rising obesity and rise in malnutrition all at the same time. Like that is a very sort of precarious position for governments to find themselves in. One, having to both feed people more than what's available, while at the same time having a subset of the population eating too much. Whereas unlike the United States where we could pretty much have a blanketed dietary strategy to try to reduce size, girth, and just sort of eating habits. In the developing world, you really do have to manage the dual negative outcomes of both obesity as well as malnutrition. Great. Thank you. And I really appreciate this idea of where do we target interventions? Where do we, as you said, where do we get the biggest bang for our buck? And then this really complicated tension of some folks is experiencing food security challenges, others are facing issues around obesity. And we actually see in some places where those two things come together really complex ways. What's the right set of policies to actually solve both of those problems? And how do you do that well? Emiliano, what are you thinking about in terms of new directions or areas to go? So, in terms of approaches like more in a technical way, but I'm going to be brief from this I promise, I feel that there is a lot of work to do in multilayer modeling. I think that's a really exciting avenue that people are trying. And there are different ways to go from top bottom sort of approaches in the demand spectrum, but also in the resource embedded spectrum. So that's pretty exciting. But then topically, I think Andrew covered pretty well. I will say also that we do have the multiple burdens of malnutrition. On top of that thing that I would mention is the food waste. A thing that I have learned in the past that food waste is a big portion of the overall purchasing basket. And it's coming pretty clear still is way sort of underdeveloped kind of area because it's a very difficult thing to measure. There are not a lot of papers that can address this globally or look at long run trends and things like that. But it's typically mirroring the dietary transition as well. But we really need to learn how that looks. Is this a thing that we used to think 5-10 years ago? It was more like a sort of static problem in rich countries that they tend to waste food. But now we're looking more and more that this is an increasing problem in more developing countries, emerging economies. And as soon as we get certain threshold of income, people start purchasing more than what they need. And then we see more and more food waste. And that area I think is somewhat overlooked or still a good challenge to be addressed. And then from there, when you look at that, we should look at how that again enters the big picture, right? I mean, there are a couple of papers that have combined these changes in diets, reducing food waste as a part of it, and so like that. But still there is a lot of work to do on that. We tend to think also, and again, similarly to with the other things, that food waste is not a great thing. It's a clear sign of inefficiency in the global food system. Food waste itself also has a lot of embedded resources, right? One of them is labor. So, we just try or do a huge amount of effort to just reduce or eliminate food waste or reduce in a big portion of food waste. Then what's going to happen with a lot of employment that it was devoted to that. I think that particular fact is somewhat overlooked too. But again, those are the sort of areas I would be excited to look in the near future. I really appreciate this point about food waste. That's an area that I've been working on mostly in the US. And I agree, I think there's some critical places for us to consider. And also thinking about what that means for modeling. I know with the Thrifty Food Plan here in the United States, there's an assumption of a 5% food waste and that's a big assumption. When you can imagine just how different households may respond to incentives or how prices may influence their choice or maybe even lack of choice as food waste does occur. So, I think you are touching on some really important points, and I really like how, Andrew, you're talking about the importance of targeting. Bios Andrew Muhammad is a professor of Agricultural and Resource Economics at the University of Tennessee Knoxville. He is an expert in international trade and agricultural policy. He assists state and national agricultural decision-makers in evaluating policies and programs dealing with agricultural commodities, food and nutrition, natural resources, and international trade. Emiliano Lopez Barrera is a visiting assistant professor in the Department of Agricultural Economics at the University of Texas A&M University. His current research focuses on understanding how future patterns of global food consumption will affect human health, and how the agricultural changes needed to support the ongoing global nutrition transition will affect the environment. He combines econometric tools with economic and nutrition modeling to explore the trade-offs and linkages among diets, human health, and environmental sustainability. Prior to his grad studies, he worked as a consultant for the Inter-American Development Bank at the Central Bank of Uruguay.
Extinction Rebellion's co-founder Clare Farrell and conservation scientist Dr Charlie Gardner team up once more to discuss issues and stories they feel are not getting enough airtime. They want to make sure that the latest news in science and important reports that are relevant to the climate and ecological crisis are flagged and explained in ways that are easy to understand.EPISODE 26: What are we going to eat?In this episode Clare and Charlie discuss the food sector and its vulnerability to climate change and other future shocks. REFERENCESInside Track investor memohttps://drive.google.com/file/d/1tATFmJG0wOtLDHxionMX0qNEXw49tjRl/viewGuardian article about the food industry is actively campaigning against the changes it needs to secure its own future with PR disinformation campaign against Eat-Lancet reporthttps://www.theguardian.com/environment/2025/apr/11/pr-campaign-may-fuelled-food-study-backlash-leaked-document-eat-lancetGeorge Monbiot Guardian article on stockpilinghttps://www.theguardian.com/commentisfree/2025/mar/16/britain-food-supply-donald-trump-stockpileBirmingham Food council report into food insecurityhttps://www.birminghamfoodcouncil.org/wp-content/uploads/2025/04/A-perilous-innocence_adaptation-plans_26-03-2025_2nd-edition.pdfHay food assemblyhttps://hayresilience.org/---------------------Please, share, comment, subscribe, like, mobilise, and donate!https://chuffed.org/xr/uk
Welcome to the Plant-Based Canada Podcast! In today's episode, we're joined by Dr. Amar Lalia to discuss the upcoming EAT-Lancet Commission 2.0 report on the planetary health diet. We'll explore key topics including food systems, justice, and environmental impacts, all set to be unveiled in Fall 2025.Dr. Laila is a postdoctoral fellow at the Stockholm Resilience Centre, Sweden, and the University of Guelph, Canada. Amar completed his PhD at the University of Guelph, where he explored the connection between food literacy and food waste among Canadian families with young children, utilizing both qualitative and quantitative methods. Amar is passionate about food systems justice and his goal is to contribute to just and sustainable food system transformation through improvements in food environments so that they are healthy and sustainable for everyone.Resources:EAT-Lancet CommissionA comment paper in the Lancet referring to the EL2 commission's focus on justiceHigh Level Panel of Experts on Food Security and Nutrition reportsFAO's State of food security and nutritionFood System Economics Commission (to provide exact numbers referred to in the episode discussion):The Food System Economics Commission estimates the hidden costs of global food systems at approximately $15 trillion USD per year. However, the net benefits of transforming the food system are valued between $5 to $10 trillion USD annually, which is equivalent to 4-8% of global GDP (2020).In contrast, the cost of transforming the global food system is only 0.2-0.4% of global GDP, making it clearly affordable compared to the substantial global benefits—roughly $20-40 trillion USD.For full details, check out the Executive Summary.Dr. Amar Laila's Socials:ResearchGateORCIDLinkedInPlant-Based Canada's Socials:Instagram (@plantbasedcanadaorg)FacebookWebsite (https://www.plantbasedcanada.org/)X / Twitter @PBC_orgBonus PromotionCheck out University of Guelph's online Plant-Based Nutrition Certificate. Each 4-week course will guide you through essential plant-based topics including nutritional benefits, disease prevention, and environmental impacts. You can also customize your learning with unique courses such as Plant-Based Diets for Athletes and Implementing a Plant-Based Diet at Home. As the first university-level plant-based certificate in Canada, you'll explore current research, learn from leading industry experts, and join a community of like-minded people. Use our exclusive discount code PBC2025 to save 10% on all Plant-Based Nutrition Certificate courses. uoguel.ph/pbn.Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. This episode was hosted by Stephanie Nishi RD, PhD.Support the show
Supermarkten plantaardiger, maar Albert Heijn niet. Vleesindustrie achter anti EAT-Lancet campagne, Wiersma's aanzet stikstofplan, makreel uit supermarkt, nieuwe vistechniek - onzekere impact, tóch plantaardig EU-actieplan en Just Egg naar Nederland. Gast: Manouk Hoefnagels (Hands Off).Supermarkten gaan iets meer plantaardig verkopen, maar niet op schemaPlus & Albert Heijn verkopen minder plantaardige eiwittenEiwitmonitor: meer plantaardige producten in supermarktPR–Bureau vleesindustrie zat achter backlash EAT-LancetWiersma stelt dat 1800 boeren moeten krimpen, innoveren, verplaatsen of stoppenVerdwijnt makreel van het supermarktschap?Nederlandse vissers zetten in op flyshoot techniek, maar ecologische impact onzekerToch wel weer een EU actieplan voor plantaardige eiwitten?Just Egg komt naar Nederland (Eindelijk! Maar niet op tijd voor Pasen)We hebben een gast: Manouk Hoefnagel (Hands Off) over melkchocoladePresentatie: Esther Molenwijk, Stichting The Food Revolutionism ProVeg Nederland, Pablo MolemanHelp ons het plantaardige nieuws te verspreiden: deel deze podcast.Ga naar studioplantaardig.nl en volg ons via BlueSky, Mastodon, Instagram, Facebook, YouTube, TikTok & #StudioPlantaardigGeef onze podcast ook een rating en schrijf een mooie recensie. Alvast enorm bedankt!
Jayne Buxton is the author of "The Great Plant-Based Con: Why eating a plants-only diet won't improve your health or save the planet." It's replete with scientific references. Her exposé pushes back on the widely-popularized notion that drastic reduction of animal protein will improve human health while heading off planetary catastrophe—Buxton demonstrates the science behind it is weak and steeped in confirmation bias. She probes the forces aligned to propagate that message—a powerful alliance of Big Food, Big Medicine, Big Agriculture, Big Philanthropy, Big Media, Big Government, and Big Academia. The EAT-Lancet initiative, which proposes draconian restrictions on animal protein consumption, failed muster in a recent trial intended to demonstrate its effectiveness against heart disease and cancer. Meat and full-fat dairy are not the problem, but the excess carbs that are inevitable with many vegetarian diets are. Buxton contends the world's population can be fed and the environment safeguarded by adoption of regenerative agriculture.
Gezonde hersenveroudering door EAT-Lancet dieet. Houdt ‘plantaardige' vis de hersenen gezond? Hoe zit dit nu? Broodje Jaap!: iedere woensdag bellen we met prof.dr. ir. Jaap Seidell en nemen we de week door. We blikken vooruit, maar kijken ook terug. In 15 minuten nemen we dit met je door. Elke week opnieuw! I'm a Foodie is onafhankelijk en heeft geen banden met de voedingsindustrie. We ontwikkelen webinars, online masterclasses en schrijven boeken om jou te inspireren om gezonder te gaan eten. Je steunt ons door het kopen ervan. LET OP: de early bird loopt 28 juni a.s. af. Wil je aanwezig zijn bij het I'm a Foodie Symposium #4: Voeding, gezondheid & microbioom? Ben jij een zorgprofessional dan is dit hét symposium waar je bij moet zijn. Check snel de line-up! Het symposium vindt plaats op dinsdag 15 oktober in Amersfoort. I'm a Foodie Jubileum Masterclasses! Wij bestaan 10 jaar en in dat kader geven we dit hele jaar iedere maand Masterclasses met te gekke onderwerpen. Schrijf je nu in voor een masterclass naar keuze! I'm a Foodie I'm a Foodie podcast Mail ons met onderwerp suggesties Doneer eenmalig via deze link Wij maken deze podcast mede dankzij de financiële steun van vrienden van de show. Wil je ons ook steunen? Ga dan naar Vriend van de Show. Dank je wel alvast en tot volgende week. We hebben een nieuwe granola smaak: Peanut Banana. Bestel ‘m snel.
Thursday, April 18th. In this episode we talk about: What do we think about oil and wearing shoes indoors? Wheaties Protein ingredients list Weather report: EAT-LANCET diet decreases heart failure risk, General Mills will reduce dairy emissions by 40% by 2030 8 Most Overrated and Underrated Health Foods, Nutritionist Says (https://bestlifeonline.com/overrated-underrated-health-foods/) Tune in live every weekday at 11am to watch on or on Instagram ( and ), or watch on Twitter or Twitch! Follow , , and for more.
A vegan diet may seem healthy, but it lacks many essential nutrients that are only found in animal foods, such as iron, zinc, and vitamin B12. These nutrients are important for muscle building, hormone production, and neurotransmitter function. The herbicide glyphosate used to kill plants also blocks a pathway that affects bacteria, which means it can harm the bacteria in our gut that are responsible for creating neurotransmitters. Many vegans report good health because they are well-educated and practice other healthy habits, there is a debate about the benefits and environmental impact of eating an animal-based diet versus a plant-based diet. The Eat Lancet guidelines recommend limiting red meat consumption for environmental reasons, but research shows that other factors, such as crop farming, contribute more to greenhouse gas emissions. Veganism is also often chosen for ethical reasons, but the use of pesticides and machinery in crop farming leads to the deaths of many animals. On the other hand, a true carnivore diet can be more in line with caring for the planet and killing less animals. Thank you so much for listening to my podcast. I hope you enjoyed it. Your support means the absolute world to me. And if you're enjoying the show, I've got a small favor to ask you. I'd be incredibly grateful if you would consider becoming a supporter and make a small monthly donation. Your contribution will really help to improve the show. It's a small monthly contribution. You can cancel at any time, and the link is in the show notes. Support the showAll my links in 1 easy list, including booking and personal training workout plans at LINKTREE You can now download the carnivore experience appApple direct link for apple devices Google play store direct link to app for Android Coach Stephen's Instagram Book me for coaching My growing UK carnivore YouTube channel I have set up a community that is all about eating low-carb and specifically carnivore. CLICK HERE Support my podcast from just £3 per monthBECOME A SUPPORTER Success stories Optimal Health 5 Star reviews All my facebook and other reviews are here Thanks to www.audionautix.com for any music included. Ple...
Jayne Rees Buxton is a returning guest on our show! Check out her first appearance on our show on episode 303! Jayne is an author and journalist, born in the United Kingdom and raised in Canada. Before 2022, she had published a work of non-fiction, Ending the Mother War, and two works of fiction, Lessons in Duck Shooting and Take Someone Like Me. She is a graduate of the Kingston University Creative Writing Masters Program, where she was awarded the George Markstein Fiction Prize. After the publication of Ending the Mother War, she became a regular spokesperson and writer on work-life issues. She founded a website and consultancy for working parents, Flametree, which was later incorporated into a major consultancy. Jayne's latest book, released in 2022, The Great Plant Based Con- Why Eating a Plants-Only Diet Won't Improve Your Health or Save the Planet, is incredibly well researched, and is an absolutely fascinating look at how diets that exclude animal foods can DAMAGE YOUR HEALTH, how BIG FOOD and BIG PHARMA profit when you eat more plants, and why a rich and powerful CHURCH wants to take meat off your plate.Find Jayne at-TW- @JayneReesBuxtonGuild of Food Writers 2023 Winner!https://thegreatplantbasedcon.com/Special thank you to so many of our former guests and friends who made it into Jayne's book, we appreciate you!Find Boundless Body at- myboundlessbody.com Book a session with us here!
In this episode of Revolution Health Radio, global nutrition scientist Ty Beal joins Chris to discuss the planetary health diet EAT-Lancet, its goals for humans and the environment, and how well it actually meets the nutrient needs of the global population. They reflect on the outdated daily recommended allowances of nutrients and the complexity of assessing nutrient needs at the population level while offering improvements on the EAT-Lancet dietary guidelines. A critic of the diet, Ty Beal, also shares what response the researchers of this proposed diet have had to his concerns about its ability to meet the nutrient demands of the population. The post RHR: The Nutrient Shortfalls of the EAT-Lancet Diet, with Ty Beal appeared first on Chris Kresser.
Que manger pour répondre aux enjeux écologiques ? Qu'est-ce qui a permis à l'espèce humaine d'évoluer ? Nos modes de vie menacent-ils nos capacités d'adaptation ? Quelles solutions alimentaires individuelles et collectives ?
How do you get a country to change its national diet? That's what China has been trying by introducing potato as a staple as part of an effort to improve food security. Chinese farmers plant the largest amount of potatoes in the world, and the country produces about 20% of the global potato output. But while fresh potatoes are a traditional part of the Chinese national diet, they're viewed as a vegetable rather than as a staple, and China's per capita consumption of potato is below the global average.In 2015, the Chinese government decided to try and change that. It introduced a policy to promote the potato as the country's fourth staple alongside rice, wheat and maize. As Xiaobo Xue Romeiko, a professor at the University at Albany, State University of New York in the US, explained, behind the strategy lay concerns over food security and the availability of arable land.“Potato is more versatile and it can be grown in marginal land which is not suitable as our arable land,” she said.Potatoes are also less energy intensive to grow and, according to her research, have the potential to reduce greenhouse gas emissions from food production in China, particularly if it introduces varieties with higher yields.Other countries may need to follow China's lead. As pressures mount on the global food system thanks to climate change, the COVID-19 pandemic and Russia's invasion of Ukraine, food security has become a central issue for many more governments.“At the moment, the food system really is under the highest stress,” said Paul Behrens, associate professor in environmental change at Leiden University in the Netherlands.In 2022, the UN's food price index, which measures monthly changes in international prices of a basket of food commodities, has hit record highs.Behrens said that many of the responses from governments so far have been shortsighted.“I don't see an awful lot of governments considering the fundamental system transitions that are needed to really secure food systems and make them more resilient to future climatic change.”He argued that countries need to radically change their nations' diets, specifically in high-income nations where the over-consumption of meat is driving much of the interlocking crisis.So, what would an optimum diet that is nutritious and sticks within planetary boundaries actually look like? A group of researchers put their heads together to find out and came up with the EAT-Lancet diet, also known as the planetary health diet.One of them was Marco Springman, a professor of climate change food systems and health at the London School of Hygiene and Tropical Medicine in the UK, and also a senior researcher at the University of Oxford.“You shouldn't have more than one serving of red meat per week. Not more than two servings of poultry per week, not more than two servings of fish per week. And if you have dairy, not more than one serving per day,” he said.Counting that up, that means being vegetarian or vegan on two days a week.Gemma Ware is the editor and co-host of The Conversation Weekly Podcast. Daniel Merino is the associate science editor and co-host of The Conversation Weekly Podcast.
How do you get a country to change its national diet? That's what China has been trying by introducing potato as a staple as part of an effort to improve food security. Chinese farmers plant the largest amount of potatoes in the world, and the country produces about 20% of the global potato output. But while fresh potatoes are a traditional part of the Chinese national diet, they're viewed as a vegetable rather than as a staple, and China's per capita consumption of potato is below the global average.In 2015, the Chinese government decided to try and change that. It introduced a policy to promote the potato as the country's fourth staple alongside rice, wheat and maize. As Xiaobo Xue Romeiko, a professor at the University at Albany, State University of New York in the US, explained, behind the strategy lay concerns over food security and the availability of arable land.“Potato is more versatile and it can be grown in marginal land which is not suitable as our arable land,” she said.Potatoes are also less energy intensive to grow and, according to her research, have the potential to reduce greenhouse gas emissions from food production in China, particularly if it introduces varieties with higher yields.Other countries may need to follow China's lead. As pressures mount on the global food system thanks to climate change, the COVID-19 pandemic and Russia's invasion of Ukraine, food security has become a central issue for many more governments.“At the moment, the food system really is under the highest stress,” said Paul Behrens, associate professor in environmental change at Leiden University in the Netherlands.In 2022, the UN's food price index, which measures monthly changes in international prices of a basket of food commodities, has hit record highs.Behrens said that many of the responses from governments so far have been shortsighted.“I don't see an awful lot of governments considering the fundamental system transitions that are needed to really secure food systems and make them more resilient to future climatic change.”He argued that countries need to radically change their nations' diets, specifically in high-income nations where the over-consumption of meat is driving much of the interlocking crisis.So, what would an optimum diet that is nutritious and sticks within planetary boundaries actually look like? A group of researchers put their heads together to find out and came up with the EAT-Lancet diet, also known as the planetary health diet.One of them was Marco Springman, a professor of climate change food systems and health at the London School of Hygiene and Tropical Medicine in the UK, and also a senior researcher at the University of Oxford.“You shouldn't have more than one serving of red meat per week. Not more than two servings of poultry per week, not more than two servings of fish per week. And if you have dairy, not more than one serving per day,” he said.Counting that up, that means being vegetarian or vegan on two days a week.Gemma Ware is the editor and co-host of The Conversation Weekly Podcast. Daniel Merino is the associate science editor and co-host of The Conversation Weekly Podcast.
Check out our new Patreon page! Get access to the Boundless Body Radio Premium Podcast, with a new episode added every other week! Other perks include early releases of our episodes, extended video content, and group and one on one coaching!Dr. Frédéric Leroy studied Bio-engineering Sciences at Ghent University, and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology (IMDO) as a post-doctoral fellow of the Research Foundation Flanders (FWO). Since 2008, he holds a professorship in the field of food science and (bio)technology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in (fermented) foods, with a focus on animal products. In addition, his interests relate to human and animal health and wellbeing, as well as to elements of tradition and innovation in food contexts. The research is often of an interdisciplinary nature, involving collaborations with experts in microbiology, animal production, veterinary sciences, social and consumer sciences, cultural anthropology, and food history. He is also a member of the research group of Social and Cultural Food Studies (FOST). Dr. Leroy also offers various societal contributions, all being pro-bono. As such, he is editorial board member of Foods, the International Journal of Food Microbiology (IJFM), and the magazine 'Food, Science and Law' (FSL), board member of various academic non-profit organizations, including the Belgian Association for Meat Science and Technology (BAMST; president), Belgian Society for Food Microbiology (BSFM; secretary), and Belgian Nutrition Society (BNS), president of the scientific committee of the Institute Danone Belgium, and effective member of the Advisory Commission for the "Protection of Geographical Denominations and Guaranteed Traditional Specialities for Agricultural Products and Foods" of the Ministry of the Brussels Capital Region.Find Dr. Frédéric Leroy at-TW- @fleroy1974https://aleph-2020.blogspot.com/Special love to-Jake and Maren from Death In The Garden!Dr. Gary and Belinda Fettke!Find Boundless Body at-myboundlessbody.comBook a session with us here! Find Boundless Body at- myboundlessbody.com Book a session with us here! Check out our new Patreon page!
Frederic Leroy is a researcher and professor at the University of Brussels. Frederic has spent much of his academic career doing research in the field of Industrial Microbiology and Food Biotechnology as a post-doctoral fellow. His studies and writings have focused on the nutritional significance of animal foods in the human diet. He’s appeared in several books on food, most recently the “The Great Plant-Based Con” by Jayne Buxton, and documentaries like Sacred Cow, Beyond Impossible, and more. In our conversation with Professor Leroy, we discuss:Vegetarian Utopianism & Progressive AgendasHunter & Gatherer’s and the Formation of SocietyConcerns with a Vegan Diet for Children and Reproductive WomenThe Global Burden of Disease, EAT-Lancet, and the red meat fallaciesSPONSORS:Optimal Carnivore: Use the code "MEATMAFIA" to save 10% on all productsLiver is hard to come by and the quality, taste, and convenience make it challenging for most people to source properly. Optimal Carnivore provides the perfect solution through their Beef Liver and Organ Complex. Go check them out and let us know what you think!Equip Foods: Use the code “MEATMAFIA” at check out to save 15% on your order.The protein powder & supplement industry is riddled with products that aren’t sourced from high-quality sources or contain ingredients and fillers that you don’t want in your protein powder or body. Equip provides a clean, beef-sourced protein and even has a product that’s a single ingredient, beef protein. If you’re a purist like us, eating real foods is the only way to maximize your health. Equip ensures that if you don’t have access to freshly cooked food after a workout, you can at least opt for a high-quality protein powder.BRAND AFFILIATESLMNT Electrolyte Drink Mix: LMNT is loaded with the necessary electrolytes without the sugar. We personally used LMNT during our Ironman training and performance and also during everyday training to provide us with the sodium we need on a low-carb diet.✅LINK: DrinkLMNT.com/MEATMAFIA✅The Carnivore Bar: The Carnivore Bar is a delicious, 3-ingredient bar that will fuel you with the highest quality animal-protein possible. Each bar only has 3-ingredients (Beef, Tallow, Salt) and has a creamy yet crunchy texture. The Carnivore Bars are grass-fed / grass-finished and will truly make "staying on the path" easier when traveling.✅LINK: https://carnivorebar.com/ CODE: MAFIA (10%)✅Kettle & Fire Bone Broth: Kettle & Fire Bone Broth is a simple yet important part of our days. The healthy protein and amino acids in the broth has been a critical part of our morning routines.✅LINK: Kettleandfire.com/MeatMafia CODE: MEATMAFIA (15%)✅Farrow Skincare: Farrow is a product we recently started using for skincare and we love it. It’s animal-based, using pig lard and tallow and leaves your skin beaming with essential vitamins and minerals without the added fillers.✅LINK: https://farrow.life/ CODE: ‘MAFIA’ for 20% off✅PAST EPISODESTexas Slim, Dr. Brian Lenzkes, Matt D, James Connolly, The Gourmet Caveman, Doug Reynolds, Chris Cornell, Jason Wrich, Mike Hobart, Gerry Defilippo, Cal Reynolds, Dr. Phil Ovadia, Cole Bolton, Colin Carr, Conza, Carmen Studer, Dr. Ken Berry, Mikayla Fasten, Josh Rainer, Seed Oil Rebellion, Dr. Ben, Dr. Tro, Mike Collins, Dave Feldman, Mark Schatzker, Marty Bent, Dr. Mary Caire, AJ Scalia, Drew Armstrong, Marko - Whiteboard Finance, Vinnie Tortorich, Nick Horowitz, Zach Bitter, C.J. Wilson, Alex Feinberg, Brian Sanders, Myles Snider, Tucker Goodrich, Joe Consorti, Jevi, Charles Mayfield, Sam Knowlton, Tucker Max, Natasha Van Der Merwe, Colin Stuckert, Joey Justice, Dr. Robert Lufkin, Nick Norwitz, The Art of Purpose, Carlisle Studer, Dr. Cate Shanahan, Ancestral Veil, Brad Kearns, Justin Mares, Gary Fettke, Dr. Brooke Miller, John Constas, Robb Wolf, Amber O’Hearn, Tristan Scott, Dr. Phil Pearlman, Dr. Anthony Gustin, Callicrates, Dr. Shawn Baker, Francis Melia, Joel Salatin, Dr. Anthony Chaffee, Oliver Anwar, Ryan Dreyer, Denell Randall, Kyle Kingsbury, Kate Kavanaugh, Stephan Van Vliet. Get full access to The Meat Mafia Podcast at themeatmafiapodcast.substack.com/subscribe
In her twenty years as a published author, Jayne Buxton (MBA, MA) has written on a wide variety of subjects. Her work includes short and long-form fiction, journalism, and two works of non-fiction, Ending the Mother War: Starting the Workplace Revolution and her most recent book, The Great Plant-Based Con. Like Ending the Mother War, The Great Plant-Based Con challenges the dominant narrative about an important issue and proposes a compelling alternative perspective. Prior to her writing career Jayne spent fifteen years working as a management consultant and entrepreneur. Her experience in research and data analytics and her deep understanding of the drivers of corporate behaviour underpins much of the analysis found in The Great Plant-Based Con. Timestamps: 00:00 Introduction 02:45 Game Changers 04:06 Google partnering with C40 cities 06:04 Protein needs increase with age 07:13 C40 cities and meat 09:06 Vegan diet deficiencies 12:04 Environmental impact of meat 15:30 Plant-based advocacy 19:35 FReSH, EAT-Lancet 23:33 Cholesterol and cardiovascular risk 26:58 Beef and China 30:45 Taxes on meat 31:33 Reception of Jayne's book 36:30 Removing nitrogen fertilizer 39:30 IPCC 40:50 Grassroots educational efforts 45:25 Lab meat 49:18 Guilt-free meal 52:11 Shifting cows off land to grow plants See open positions at Revero: https://jobs.lever.co/Revero/ Join Carnivore Diet for a free 30 day trial: https://carnivore.diet/join/ Book a Carnivore Coach: https://carnivore.diet/book-a-coach/ Carnivore Shirts: https://merch.carnivore.diet Subscribe to our Newsletter: https://carnivore.diet/subscribe/ . #revero #shawnbaker #Carnivorediet #MeatHeals #HealthCreation #humanfood #AnimalBased #ZeroCarb #DietCoach #FatAdapted #Carnivore #sugarfree
Jayne Rees Buxton is an author and journalist, born in the United Kingdom and raised in Canada. Before 2022, she had published a work of non-fiction, Ending the Mother War, and two works of fiction, Lessons in Duck Shooting and Take Someone Like Me. She is a graduate of the Kingston University Creative Writing Masters Programme, where she was awarded the George Markstein Fiction Prize. After the publication of Ending the Mother War, she became a regular spokesperson and writer on work-life issues. She founded a website and consultancy for working parents, Flametree, which was later incorporated into the human resource practice of a major consultancy. Jayne's latest book, released in 2022, The Great Plant Based Con- Why Eating a Plants-Only Diet Won't Improve Your Health or Save the Planet, is incredibly well researched, and is an absolutely fascinating look at how diets that exclude animal foods can damage your health, how Big Food and Big Pharma profit when you eat more plants, and why a rich and powerful church wants to take meat off your plate.Find Jayne at-TW- @JayneReesBuxtonhttps://thegreatplantbasedcon.com/Special thank you to so many of our former guests and friends who made it into Jayne's book, we appreciate you!Find Boundless Body at-myboundlessbody.comBook a session with us here!
We've all heard the misguided message that meat consumption is killing us, but what you might not know is that these beliefs originated from religion, rather than good science or historical evidence. In fact, Dr. John Harvey Kellog originally created cereal as a meat alternative because he believed it would reduce sexual desires in kids. Not to mention there has never been a truly vegan culture. Which is why in this week's podcast with researcher Belinda Fettke we delve into the surprising origins of our nation's Dietary Guidelines and the war on meat. Belinda's husband, Dr. Gary Fettke, an orthopedic surgeon in Australia, was reported to the medical board in 2014 for recommending his diabetic patients reduce the sugar in their diet. This attack prompted Belinda to dig into WHY the science on the benefits of low carbohydrate diets was being ignored. What she found was that it wasn't really about science at all. Tune in now to learn all about the surprising origins of our war on meat and share this podcast with anyone you think needs to hear it! Here are some of the fun facts you'll learn about… Why the first meat alternative was created Why “plant-based” does not equal healthy The role of religion in our nation's dietary guidelines Who was behind the attacks on Dr. Fettke The flaws in the Eat Lancet report The relationship between the Coke and religion The vested interests in the “eat less exercise more” message And much more! Valuable Resources: NutriSense - Continuous Glucose Monitoring >>> Learn More About NutriSense + Claim Your Exclusive Discount HERE!Use Discount Code: PALEOVALLEY at Checkout for $30 Off Paleovalley Beef Sticks>>> Make the switch to grass fed with Paleovalley 100% Grass Fed Beef Sticks!
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
CARTA - Center for Academic Research and Training in Anthropogeny (Video)
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]
For the remainder of season six of the SHINE podcast, the interviews and focus will point light on how we optimize for our well being and how that is interconnected to the planet's well-being. Today's episode highlights my new friend Alejandra Schrader on combating climate change, one bite at a time. Alejandra and I both had our first books debut in 2021. Alejandra has focused and used her platform to educate and inspire folks with plant based meals, recipes and ways to eat in ways that are sustainable with environmentally friendly farming practices. Her first book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes is amazing. Alejandra and I talk about her mission to support people to be mindful of what they consume, how they consume, and how their cooking can support the health of our bodies and the planet. Guest Links: Alejandra Schrader- https://alejandraschrader.com/ Alejandra on Instagram- https://www.instagram.com/chefaleschrader/ The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes- https://thelow-carboncookbook.com/ Shine Podcast- Taking a Stand for a Good Food System with Bruce Friedrich- https://carleyhauck.com/podcast/54-taking-a-stand-for-a-good-food-system-with-bruce-friedrich Reducetarian Summit- https://www.reducetarian.org/summit-2022 Meat Me Halfway- https://www.meatmehalfway.org/ SHINE Links: Thank you for listening. Want to build a high trust culture and psychological safety at work? Sign up for our newsletter and get the free handout and be alerted to more inspiring Shine episodes Building Trust Free Gift — https://www.leadfromlight.com Carley Links Book Carley for Speaking — https://carleyhauck.com/speaking Leading from Wholeness Learning & Development — https://carleyhauck.com/learning-and-development Carley's Book — https://carleyhauck.com/shinebook Executive Coaching with Carley — https://carleyhauck.com/executive-coaching Contact Carley — https://carleyhauck.com/contact Carley's Patreon Page https://www.patreon.com/carleyhauck Well Being Resources: Inner Game Meditations — https://carleyhauck.com/meditations Doterra — https://www.doterra.com/US/en/site/carleyhauck 4 Sigmatic — 15% Discount code Shine — https://us.foursigmatic.com/?rfsn=4405553.d15cc7&discount=SHINE Social: LinkedIn — https://www.linkedin.com/in/carley-hauck/ IG — https://www.instagram.com/carley.hauck/ Website — https://www.carleyhauck.com Newsletter — https://www.leadfromlight.com Shine Podcast Page — https://carleyhauck.com/podcast The Imperfect Shownotes 0:01 Carley Hauck Hi, my name is Carley Hauck. I am your host of the SHINE podcast, welcome. This podcast focuses on the intersection of the application of how to be a conscious, inclusive leader, the recipe for high performing teams, and awareness practices, so that you can cultivate a strong inner game. To be the kind of leader our world needs. Now, I facilitate two to three episodes a month. And before I tell you about our wonderful topic today, please go over to your Apple podcasts and hit the subscribe button. This way you don't miss any future interviews. We are in season six of the SHINE podcast. And this season is all about how we optimize to live, work, play, so that we can bring our whole and best selves to our mission, to our life, to our relationships. This includes being mindful of our consumption or energy leaks. And really figuring out how we can have the best performance for our minds, bodies, hearts, how we can support the wellbeing of our communities and our planet. For the remainder of the season, there will be a specific focus on the well being of our bodies and how that's interconnected to the planet's well being. And we will be kicking that off right now with today's episode, Combating Climate Change One Bite at a Time with my new friend Alejandra Schrader. Alejandra and I both had our first books debut in 2021. And we each had a similar mission, and inspiration and writing our books. We were dedicated to awakening humanity, in service of people and planet, and my book Shine: Ignite Your Inner Game to Lead Consciously at Work and In the World, I focus on the body of work that I've successfully facilitated, and supported many leaders in business so that they can align with business as a force for good and social and environmental responsible actions. I also highlight in my book three trailblazing leaders and their journeys, and how to promote more vegan, plant based food options to mitigate climate change, and change the food system for good. Alejandra has focused and used her platform for plant based meals that are cooked smart and packed with flavor, nutritional value. She advocates for sustainable diets and environmentally friendly farming practices. And her first book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes is amazing. Alejandra and I talk about what consciousness inclusive leadership means to her, what it looks like in her journey, her mission for really supporting people to be mindful of what they consume, how they consume, and how their cooking can be in the greatest support of the earth and all the resources that we all share. There are some special highlights in this episode, and I would love for you to listen. Thanks for tuning in. Carley Hauck 3:55 Hello, SHINE podcasters. I am delighted to be here with my friend, Alejandra Schrader. And Alejandra, thank you so much for joining me today. I'm really looking forward to our conversation. Alejandra Schrader 4:12 Yeah, it's truly a pleasure. Thank you so much for having me. Carley Hauck 4:15 Yeah, well, I I saw your book and I think I found it because there was a post that you had liked. Bruce Friedrich the president, I don't know what I should call him Grand Puba, he was like all plant based alternative proteins, you know, the Good Food Institute and I saw your book and I thought, look at her. She wrote a recipe book, focused completely on recipes that would lower our carbon footprint. I have got to get to know this woman. So thank you again for writing your new book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes. Before I jump into the motivation for that, one of the first questions that I always ask folks on the SHINE podcast is the question. How do you view being a conscious, inclusive leader? Like what does that mean to you? Alejandra Schrader 5:30 Well, first of all, it means a great sense of responsibility that is driven my by my purpose, by a sense of purpose to leave this planet a better place than I found it. As we will talk later, I have a baby, and I want to make sure that he is able to enjoy a planet in which he can thrive. And by being a conscious leader, I also feel the responsibility to lead by example, to attract more than to promote, to lead the way that I carry myself, that I show up, that I work, and that I communicate in a way that other people feel encouraged and empowered to join me to follow my lead to find their own calling their own purpose, but ultimately to have as a common denominator, the greater good for people and the planet. Carley Hauck 6:36 Lovely, great answer. So I heard, you know, a greater responsibility, and wanting to leave behind a better world really acting and service of the greatest good. Thank you. Well, based on that answer, tell me more about your motivation for writing your book. Alejandra Schrader 7:01 Yes, I think that there are many layers to that. And I would say the first one definitely is my love for Mama Earth, for the planet. And my focus on the subject of sustainability, which I have, since I was a little girl, I would see how our actions impacted, at that time, the environment in which I was in, I grew up in Caracas, Venezuela, and one of my favorite parks, it's kind of because it's a big city, kind of like New York City. And there's not the same but we have something similar to what will be the Central Park and I remember walking by and seeing how some trees that were in front of a tall building that had many curtain wall, which is that reflective glass, they will be dying. And I would ask my mom like what, you know, why are these three stances so well, you know, because we live in a tropical country and the sun once it hits the facade of the building reflects upon these trees and is too much heat and the trees can handle it and I remember that is you know, sort of blew my mind and I was like well then why why first of all right, they will build this building so close to the park and why would they choose that material that is reflect you know, and I had all these questions. Funny enough, I went on to become an architect. And while I was in architecture school, I went to CyArk a very progressive, designer Oriented Architecture School and I pushed every envelope when it came to sustainability every one of my buildings tried to the design it really tried to use the environment in which was in like that concept that form follows function how can I maximize the intake of air or the exposure of the song and and that was a principle that I didn't carry to everything else I've done in my life. I went to graduate school to do work in urban planning and sustainability was again my like the foundation of my research and my projects. And after an unfortunate event when I lost my career in architecture and urban planning, I am really by a very lucky shot and working in the food world in the culinary world, it only made sense to bring that passion for sustainability. Little did I know really at the time it was only it was so many something like one of those gut feelings that innate like it's just an intuitive thought I need to I need to continue to you know to work this path. Little did I know at the time that genuinely food has this massive effect on on the planet how we produce it. how we shop, how we cook, what we eat, how we dispose of waste our food. You know, food is responsible for over a quarter of all greenhouse gasses. And so again, you know, I'm saying little did I know because I cannot take credit for the for that awareness at the time. But thank goodness, right that sometimes we hear a calling, and we have a sense of strong sense of intuition. And you know, some of us, well, actually, I should say that at that point in my life, I was willing to listen to that. Carley Hauck 10:35 And what I hear is that you had a greater consciousness at a younger age, and you saw the inter-connection of everything from, you know, living spaces to the well being of the planet to the well being of ourselves, our own ecosystem, right? And, yes, it reminds me of the consciousness that I had as a little girl too, because I did not grow up in Venezuela, but I grew up in Florida. And I would take these walks on the beach, St. Augustine, which is one of the oldest cities in the United States. And, you know, Florida has just, I'd say recently, maybe in the last 10 years has started a recycling program, they still do not have a lot of composting at all, which I know you and I are communicating to, we dug about food waste, but I was picking up plastic bottles of the sand whenever I did find any plastic because I knew that a sea turtle was going to see that plastic as a jellyfish and they were going to try to eat it. And so in a similar to you, I just knew like this isn't this isn't right, this isn't supposed to be and it's gonna do more harm than positive. So that was your first layer. Tell me. Alejandra Schrader 11:52 Yes. So the next layer comes after the work that I you know, I don't believe in coincidences anymore. I believe in greater callings on God shots, you know, whatever people want us to define them as, but I sort of fell into this wonderful line of work. And in my work as a chef, and as a culinary professional, where I could help bridge that gap between what people what people eat, and, and where are cooked, where food is coming from how the farmers that are working the land properly, the work of scientists determining what is the best food for planet health and human health. And by working on that I got exposed to a lot of information that at one point, I couldn't unsee. I, you know, I got invited to the United Nations to present the EAT-Lancet report on planetary health. And here I am talking in the great chambers to people about, you know, that we have the power to change that with a shift in our diets to help combat the climate crisis, and I'm passing all these beautiful messages that I've learned. And at the same time I am aware of, especially in the United States, how the industrial industrialized animal production works and how that's so bad for the production of greenhouse gasses, especially methane, it got to a point that I knew too much. And I felt here, here we go again, back to that concept that I couldn't tell people don't eat meat anymore. But I said, You know what, I'm going to stop eating meat, I'm going to transition slowly into a plant based diet for the sake of the planet, and because of all these, all these things that I know that I cannot no longer avoid or turn my back into. And then the third layer, which is a simple one, but very impactful, was my own health. I've always had, since I was six years old, battled with issues of obesity of my body, you know, I tend to gain weight very quickly. There's a lot of third world food insecurity embedded into me and you know, that's a whole conversation, but at one point, I was dealing with really high levels of cholesterol, triglycerides, etc. And this at the same time, right that, you know, again, I'm exposed to these vast amount of information. So I said, I'm gonna give it a try. I'm gonna go plant weeks and three months after I switch to a plant based diet, all of my blood work levels were perfect. Not even decent. They were perfect. And that was that's, that's ultimately what sold me I said, You know what, this again, these are layers. I'm doing it for the planet. I'm doing it for my integrity, but I'm also doing it for my health. Carley Hauck 14:47 Fabulous, thank you. Well, you talk about in, you know, layer two this broken food system, which we're gonna have to be solving and fixing for quite a long time, not just in the United States but all over the world. And then I loved hearing kind of that more personal investment, and the amazing results that you've seen in adopting a plant based, maybe vegan, would you would you say your diet is mostly vegan? Alejandra Schrader 15:17 When I talk about plant based. And I think that there are many definitions out there. But the main difference for me is, as opposed to going to the supermarket and navigating the refrigerated aisles section finding vegan sausage, vegan pizza, vegan chicken, I stay on the perimeters of the store and I really use produce, and vegetables, fruits, nuts, seeds, algae, fungi, but I eat mushrooms to create beautiful and delicious dishes. And I try to stay away from vegan products that are a little more processed and less healthy. So that's why I like to focus more on the plant based nomenclature, because this is one that I identify more with. Carley Hauck 16:09 And that's helpful, I think, for our listeners, because I think a lot of people can get confused on, okay, what's plant based? What's whole foods? What's vegan? And so that was very specific. I appreciate that. Alejandra Schrader 16:26 Yes. And, and one more piece again, because sometimes people get too hung up, I will, if you will, on the terminology. You know, there's times where I've traveled to the Northern Triangle and Central America to do some work on the field. And there's genuinely nothing else to eat it true story than beans and cheese. And so, you know, if I spent a significant amount of time there, I can only eat so many beans, you know, to sad that there were more vegetables available in a land that is so frugal and fertile. But so there's been times in my plant based diet journey where I have had some dairy, soy mixed in and so on and I think that's another big difference between plant based and vegan is that we avoid animal source products, and focus on a wider variety of plant based ingredients. Carley Hauck 17:23 Wonderful. And I tend to eat very whole food based as well, I love fruits and vegetables. And I'm also not eating dairy products and really limiting my meat sources very much so I can eat in a much similar way. I wanted to talk a little bit about food waste, because this is an area that you focus on a lot in the beginning of the book. And I'm going to actually just take this quote directly from your book, you said, “About 1/3 of the global food supply never gets eaten. Food loss occurs during the post harvest and processing phases of food production, while food waste occurs on the consumption side of food systems. When edible food, when edible, good food goes unconsumed food waste and loss accounts for 6% of all carbon emissions, which is more than three times the global aviation. There are more than 3 billion tons of carbon dioxide equivalents, co2 due to throwing food away in the garbage and not composting. And Americans throw away about 20% of food that they buy.” And so you and I both live in California. Correct. And what was so encouraging to me was that the beginning of this year, California put a statewide mandate that everybody has to compost. Now I've been composting for a long time, and I imagine that you have to, but I just am so excited about that. Because my hope and desire is that other states are going to follow suit. So let's talk a little bit about food waste. Alejandra Schrader 19:15 Yes. So from the, you know, I wrote, I wrote this book in the second half of 2020. And I just want to update because some of these figures have actually gone up. Some studies show that even up to 40% of the food that Americans are buying are ending up in the trash, which is pretty sad and worrisome. Also the fact that as consumers we really cannot do much about the food that is being lost in the production phase of the food supply chain. Maybe we can do a little bit there are some companies like Imperfect Foods where they try to recuperate some of these, which actually are being thrown away, because most consumers will go to the store and be like, well, this apple is not as big as this other one, or it has a tiny bruise or, you know, or the color has some discoloration. And, you know, and so here's where we as consumers can also become more, you know, more conscious about the food that we demand so that the suppliers don't feel the need to, to let food go to waste. But what we can do, definitely as consumers is then, you know, buy in a conscious way so that we don't have so much stuff at home that a lot of it is, you know, becoming spoiled and having to throw it away, that when we do dine out and we ask for that little bag, or that little box that we actually consume that instead of just tossing it in the trash, and that we do a better job at what I like to say, the utilizing the investment, maximizing the investment that we've made in food. And that's where we get to use ingredients that are ingredients or parts of the plant that are traditionally thrown in the trash. A lot of times I go to the market and my heart shrinks when I see people ripping the greens of carrots and leaving them on the shelves and just taking the carrots home. Or when we get home and we buy these beautiful radishes with radish greens. And usually they get caught off and thrown in the trash. There is a lot of nourishment, a lot of phytochemicals, and good for us stuff and all of these elements that are being thrown away that why I mean, it took a lot of resources for Mother Earth to help you know water, you name it, to help them grow. And so we should find creative ways to utilize them whether we make pesto sauce with the carrot greens, whether we make a chimichurri with the radish greens, whether we actually wash them really well and use them as a salad, make a salsa verde or use them instead of cilantro. And like those two, there are so many, so many ingredients that are being thrown away. That's why I talk about using the plant from root to leaf as much as the plant as we can. That way we honor those resources that went into, into growing them. And there are some studies that talk about how much we can minimize our individual carbon footprints by just doing these small changes. And I think that to me that it just makes me feel like I have so much power, like a lot of people say, Oh, well, you know, I've tried to do something for the environment, I'm gonna start using paper straws. It's not impactful, it's not enough, you know, we can do a lot more. And if we take responsibility for the fact that our actions can make a big difference, I think people will be more likely to make some of these changes at home. Carley Hauck 22:58 Thank you for that, you know, one of the other things that you mentioned is and, and this was something that happened in the midst of a pandemic, you know, a lot of people were getting to-go's right. And so a lot of people were also cooking at home. But I think to add to your point, when you go and you're, you know, buying food from a restaurant, you can actually bring your own container, you know, because the pandemic has definitely calmed down a bit, I think people didn't feel like they can even bring their own container, but you can bring your own container so that we're not continually adding more and more plastic to our soil to our air to our water. And one of the other things that you were mentioning around you know, eating a more plant based diet and whole foods is the link to the carbon that's coming when we're eating more agriculture, or rather livestock. And one of the things that we also need to be mindful of is the water consumption. And so you know, we have an infinite amount of water. And as more and more people are living on this planet, and the more resources that we need to grow food, we need to find ways that are sustainable, to be able to feed everyone and again, you know, eating from root to leaf, and eating more of these plants is going to reduce our need for more and more water and it's also going to lower our carbon footprint. Alejandra Schrader 24:29 Exactly. Well said. Carley Hauck 24:31 some things that I was thinking about. What are some of the favorite ways that you, you know, might reuse recipes? I know you have some ideas or not even reused recipes but reuse food so you know we tend to always have leftovers right? And I'm a big proponent of eating all my leftovers. I don't want any food going to waste but how are you maximizing for that when you think about your kitchen right now at home? Alejandra Schrader 24:58 Well so in my own kitchen, and granted, that is just my husband and I until recently, and even then my son is an infant. So he eats, he doesn't eat yet the same food as we do, because I've tried to prevent him from eating salt and other ingredients. But even though we're a small household, and actually I like to see that as an asset, then what that means is, one meal can last me for longer for many for more days than in other families where there are more people. I always talk about, you know, finding a day like a meal prepping day in your week where you can allocate to four hours on a Sunday afternoon, and you can cook up onto stuff so that you can actually separate it into smaller containers. And some dishes are actually fabulous in the, you know, to freeze and reheat later, especially stews I love. Actually, I believe that it gets even more of enhanced flavor when you freeze and then reheat, I don't know, lentils through this, or maybe some curry, or maybe after gene, there's just, there's just something about sitting there for a while and then being reheated. And then that way, we only eat what we can for the day or the next couple of days. And then we get to free something else. And then, you know, a month from now, a lot of these foods are good to freeze for even six months. So that would be sort of like one way to cook smart. And to avoid food waste by saving stuff for later. I love to repurpose foods and I think that some cooks, when they're less versed in the kitchen, may feel a little more intimidated by this. But I always I always think it's a good idea to think like how can I turn this leftover pasta dish into a casserole, maybe I just add a little more sauce and sprinkle little cheese and put it in the oven it leaded grit, you know, create a beautiful grated internalization on the top and wa-la, you know, now you have a new dish. But I think that the biggest impact is probably from the kind of food waste, where we again are utilizing parts of the vegetable, the fruit that we traditionally don't like, if I'm gonna peel potatoes to make a match, I'm going to save those fields. And I'm going to toss them in the oven with a little olive oil and salt and pepper until they get crisp. And now I can scoop my hummus or my guacamole with it. And I use them as chips or crackers instead of throwing away and I know sort of like trust me on this one that I saved my banana peels, and I poached them I scraped the inner membrane, I shred them. And now I can make a delicious pulled fork type of ingredient. And to sort of attest that this works. This is actually what I just served. Last month I went to Cali Colombia to help open like it was the inauguration of the newest seed bank a, gene bank by the CGIR. And there were 220 people in attendance. And I get up and the first thing I say is I love to cook with trash, and I am going to serve you. Instead of meat, I'm gonna make a shredded banana peel dish. And I think people you know tilted their heads a little bit. But everyone was so blown up that they could call me to their tables to tell me how much they had left. So having an open mind that has a lot to do with the success of this event. And I just encourage people to try to be a little daring when it comes to food waste. Carley Hauck 29:04 Thank you for sharing some of the recipes and the ways that you're doing that at home right now. That's inspiring. I wanted to pivot a little bit into travel. And you actually just spoke about how you are in Colombia. One of the things that I've been thinking about when we think about lowering our carbon footprint, you know, it's not only in how we're eating, but it's how we're traveling. And as the world is starting to open up again, and we're getting on planes more and we're traveling more. The way that we used to travel I don't feel was very sustainable. You know, we go to Paris for a week from New York or from California and we come back. And when you're traveling as a tourist, you're usually accumulating a lot of plastic, you're eating out a lot and not to mention the carbon that is occurring from the plane, you know. And then the way that travel typically, you know is happening is that we're given all this single use plastics. And so this has always been a problem. But we have more consciousness. Now we know that the way that we were traveling, the way that we were eating was not going to support a thriving world or planet. So I wanted to use some of our conversation today to bring a little more awareness to inspire more conscious action. And so I was just in Austin last week for a conference and I had the opportunity to stay with a friend. But I also really wanted to stay with a friend because I knew that that would actually minimize some of the waste that I would have if I stayed in an Airbnb or in a hotel. And so we did a lot of cooking while we were there, and anything that we ate out, I brought home and I ate it, I had very, very little food waste, I was so happy about that. Austin also is an area of Texas that composts. And what was interesting is the friend that I was staying with had a green compost bin in their backyard. But she wasn't composting. Her family wasn't composting, I thought what is going on, but they just weren't thinking about it. They thought that that was only for yard waste. So I showed them how easy it was. As a going away gift, I got them a compost bin and you know, compost baggies. And in fact, I got a text from her this morning, she said that it was almost completely full yesterday. Yes, you kiddos. So the kids or now composting. Now, not every state or city has a composting program. But we know that when we're regenerating the soil, that we're actually extracting carbon from the atmosphere, putting it in the soil instead of it going into the ocean, which is then creating more warming and acidification of all of our marine animals. So I'm bringing all of this because I think it's important that we start to think if we're going to be traveling, how can it be more regenerative? How can we be finding ways to cook to eat less out to be more mindful of the plastics that we're bringing, whenever I go travel, I always bring my own water bottles so that the flight attendants can pour water directly into my bottle, we need to minimize the single use plastics because only 7% actually gets recycled, the rest of its going into our soil and to our food into our water. And I'm going to pause there because I'd love to hear any of your thoughts. Alejandra Schrader 32:41 Yes, I mean, you've touched upon so many interest in so subjects within this greater topic. First of all, you're absolutely right about traveling period, right, like, not all of us and, and I'll, I'll use this to, to, to plug in something I've been sort of joking about but I really mean it, you know, like I am so grateful for, for the for the younger generations that are really really really fighting the good fight. And not all of us can be Greta Thunberg. So you know, when I go do these very meaningful events that I travel for, I couldn't really, you know, get on a sailboat and go across the Atlantic each time. And so I make it a point that the purpose of the treat of the trip is valuable and meaningful enough to in a way offset the carbon generated by it, by the trip itself. I actually when it comes to vacations, we much rather go on road trips as a family especially now that we have a little one but also on my day to day live and and again as a way to offset the carbon footprint that I'm generating by my sporadic business trips is we've you know, we walk and we use a lot of non motorized transportation methods like bike and I live in a very walkable communities so I am very fortunate to have access to goods and services within walking distance or bike rides. And then again, yes, you're absolutely right about that when we do have to travel and jump on a plane like you know, making small changes from bringing the water bottle to actually packing in our own food. We get to eat healthier than eating airport food if we bag our own. I don't know roasted seeds and dry and dry fruits and so forth. I'm a big fan of silicone bags so that we don't have to keep throwing away these little Ziploc baggies. They freeze great by the way. And then you talked about compost, and it is true compost is something that we should all be practicing a little bit more. But I want to just sort of shed light on it. I have a little graphic in my book that it's like an inverted pyramid. And while composting is great, there are other things that we get to do with our food waste that are not just more meaningful, but best utilized for the greater purpose of reducing our carbon footprint. And, you know, a lot of times food that is perfectly good, gets to be thrown away because no one likes it or, or, you know, no one's gonna eat it, we should be considering gifting that food, especially here in the state of California, we have a lot of homeless populations that we could help or even donate the food to shelters and things like that. Yeah, and then there are other layers like we've been trying to repurpose it for your pet or things like that. And then you know, compos being the last one. So just trying to find creative ways. And I'll give you one little example, when you are foot foot prepping, and you have like the shells of your audience, or the caps of your bell peppers, or, and I mean shells, like the little skins that you remove from garlic, or the base of your salary, or the tops of a carrot.You put all that in a silicone bag, you say you do purchase and invest in a big silicone bag like a pound to bow. And every time you have some of these scraps, you put it in this bag, and you keep it in your freezer. And whenever that bag is full, you put it in a big pot, add four to six quarts of water and you make a delicious vegetable broth. Carley Hauck 37:00 I knew you were gonna say that. I would. That sounds amazing. Speaking of plastic bags, as I was actually coming back from Austin, I was there for almost 10 days for some professional development and, and a culture summit. But I always bring my own food on the plane because it's healthier and then I don't, you know, inherit any more plastic. But I was sitting next to this Indian couple, they were older. And they brought out their bags of peas and rice. And it was and they were just eating it out of the bag. And then here I was with my little Tupperware of all vegetables and some nuts. And we were all eating it at the same time. And I said, Are you vegetarian? And they said yes. And I. And I said, I love vegetables too. And it was just so fun. We were all eating our, you know, brought food and I was like, Ooh, what do they have? And so anyway, yeah, yeah, you can create a culture around it on the plane. So I know we only have a little bit longer. But I wanted to also ask you about your inner game, Alejandra, because it was clear to me that you had cultivated a strong inner game. And for those that have been listening to the podcast, the inner game is the internal operating system that really impacts how we show up in the world. And so what do you feel like you have really, maybe dive deeper on as your commitment to your self growth, let's say in the last year, I know that you were birthing this book at about the same time you were birthing this brand new little boy into the world. Alejandra Schrader 38:44 Yes. And that's such a meaningful question for me, because especially when the pandemic hit, and I as a small business owner, took a big hit. And yet again, professionally, I found myself in despair. I had to really tap you know, until my inner self and remember the kind of resilience that I have built throughout my life. Trust that when I've thrown a curveball a lot of times is life just presented me the opportunity to take on a new challenge. It happened, you know, in 2009 when I lost in quotes my career in planning and development and I was quote, forced into the culinary world. And, and especially because the way in which I was living is it was not sustainable working 60 to 70 hours a week, not dedicating enough time to self care to my husband, to the quality of my life. It was only normal and perfect that I had to lose my business when the pandemic hit so that the opportunities were created. So that, one, I finally after eight years of pursuing a book deal, got it. And that after decades of being married, I became pregnant, something that I actually wanted. And I didn't have the means of just being fully transparent, the financial means to get myself or to put myself through, let's just say fertilization methods, and to go on to grow two babies at the same time. I also had to tap into something that is so important for me now, which is empathy for myself, as a way to be more empathetic towards others, to have a greater awareness of my purpose, of my assets of what I am, what am I able to bring to the table, and to finally, and this actually is getting me really emotional to show up authentically to no longer try to be a chameleon to adapt to, to pretend to be someone that I'm not just so that I am liked, just so that I am accepted. And, you know, looking back, I'm like of course! Only when I allowed myself that opportunity to play my inner game skills, everything unfolded into what I now have, the opportunities that I'm given, just the great responsibility that I have for and this passion that is bursting. And I have the means to practice it, to share it and to empower others with. Carley Hauck 42:11 Beautiful. Y'all, you can't see Alejandra, but I can and she's just shining, which is, as you know the title of this podcast. So there are so many me too's, that I can relate to and that and I, I don't know if you felt this way, but when I was actually going through the journey of writing this book, which was four years, and then it actually came out last year, it was really a birthing of myself, you know, to have to continually talk and show up again and again and again, in service of this message, which is really in service of waking humanity up for the greatest good, you know, there are tests, there are challenges, you have to own it, you have to embody it, you have to show up, you have to walk it, and I am really grateful for what that has, what has evolved in me as a result of that, can you relate to that? Alejandra Schrader 43:18 Oh, absolutely. And to trust, to trust that, in that part is so hard as a, you know, I was born in the States, but I grew up in South America and as a woman of color that felt like an immigrant that, you know, it's it feeling the need to control it was so, you know, such a big part of who I was, and I and I felt like it had to be that way. And the moment that I let go, and I just allowed for things to happen. And I trusted that I was taking care of and that as long as I did that work, as long as I put the right energy into doing the work, everything was, you know, everything's gonna work out. Now, I don't even question it. I know, I know. And, and to, you know, to be a sort of, like, I couldn't have any any more tangible evidence that that is true than my book, my child and all of these beautiful, amazing opportunities to really be such an like, you know, I get to be a steward of the planet. Now I get to, you know, I often say that my book is the love letter to Mother Earth written from my kitchen. And now I get to talk to decision makers and impactful people, high profile officials and cetera about this message and I hope to make a big difference. And now I have the platform to do it. Carley Hauck 44:55 You do, and it's so amazing. I love hearing about your journey. So as we're wrapping up, tell us about these two events you have coming out in May and June. Were you get to do this? Alejandra Schrader 45:07 Yes. So, in May, I am invited to speak at the 75th World Health Assembly, which is the decision making body of the World Health Organization in Geneva. And I am part of a side event where the launch of the periodic table of food initiative is taking place, it's May 22. And I get to come and talk about my favorite subject: food waste and sustainability, eating within planetary boundaries. And then in June, I was invited to speak at the Women in Food and Agriculture Summit, the WFP summit in Frankfort. And, and again, I'm going to have the platform to talk about, you know, sustainable food systems, and hopefully, hopefully, you know, like, light up that spark, and yet another or a couple few or 100 individuals so that we can all start working towards a more sustainable future. Carley Hauck 46:12 Thank you, well, I know you're gonna send me those show links. And we will provide them for our listeners to tune into. You also have a really fun Instagram account with beautiful recipes, I actually have picked out one of your recipes from your book, it's the zucchini noodle and portobello steak, which in the show notes so folks can go and you know, cook that up. And I hope people will go and find your book and find some really fun inspiration for the spring and summer. Wherever you are listening in from. And is there. Is there anything else that you want to leave our listeners with? Alejandra Schrader 46:51 I just say, I would just say like, you know, you don't have to say yes, but you can stop saying no. And, and I say that in regards to trying to make meaningful shifts to the way that you eat, and that you think about food. And, if that's saying yes means trying one new vegetable every week, maybe not having an animal source product one meal a day, maybe even practicing meatless Mondays, there's not too small of a change, every small action can make big wonderful effects as part of a collective action. Carley Hauck 47:36 Well, Alejandra, thank you so much for your wisdom, for your service. I look forward to staying connected and just seeing how this light continues to spread and inspire so many others. And if there's a way that I can support you, please feel free to reach out. Alejandra Schrader 47:55 Thank you so much. It means so much to us what a wonderful conversation. I'm very grateful. Carley Hauck 48:04 Thank you so much, Alexandra for your voice, your passion, sharing your story. I'll link to all the wonderful resources Alejandra mentioned in the show notes. As you heard, we can mitigate climate change, protect our resources by eating mostly whole foods plants, being mindful of how we cook, how we even use our food scraps, and how we can reduce the consumption of meat so that there is more for everyone, and we're taking good care of the planet. While there are many plant based and alternative protein products coming into the market. What is also part of these new products is plastic and packaging. And what I'd like to invite as you start to move towards a more vegan plant based diet is that you focus on buying more fruits and vegetables. Buy foods in bulk. Bring your own bags, use your own utensils when you're traveling or when you're just out and about keep them in your car. Use water bottles, instead of buying plastic bottles. And even keep a to-go plastic container or maybe a metal container in your car so that when you do go out to eat when you have leftovers, you don't have to take another plastic container. All of this plastic is going into our soil or water, our oceans. Only 7% of plastic is actually recyclable. So in our efforts to focus and optimize our wellbeing, the planet's wellbeing our families or communities, we have to get rid of this plastic consumption. So my invitation: How can you minimize your plastic this week? This year? And as a way to support you to reduce your meat consumption, I want to tell you about this fabulous conference that I'll be attending from May 12 through 14th. That's right outside of the Bay Area, I believe there will be a virtual opportunity as well. The tickets are really affordable. And I believe they're not turning anyone away. And this is the fourth annual summit, they had to push pause because of a pandemic. I will be attending, the organizer Brian invited me. I am so delighted. And Bruce Friedrich, who was our first interview of the season, who is the co-founder of The Good Food Institute, Brian actually worked for Bruce years ago. So if you missed that interview, which is Standing For a Good Food System, you definitely want to listen to that one. But going back to the Reducetarian Summit May 12 through 14th, definitely check that out. The link is in the show notes. And if you can't attend, there is also a cookbook that Brian has written and his documentary Meat Me Halfway, yes, m-e-a-t me halfway, came out last summer, and I highly recommend it. All of these links will be in the show notes. The SHINE podcast has been self sponsored since May 2019. It is freely offered from my heartfelt desire to be in service and support of a workplace and world that works for everyone and is living in greater harmony with the Earth from conscious inclusive leadership and socially responsible business practices. I would love and appreciate your support so that I can continue to have these wonderful interviews with inspiring leaders bringing science tips and evidence to your ears. And you can donate and support me by going to my Patreon page www.patreon.com/carleyhauck, the link is in the show notes. Your generosity helps so much. If you enjoyed this episode, please share it with friends, family or colleagues. If you have questions, comments or topics you'd like me to address, please email me. I would love to hear from you support@carleyhauck.com. Until we meet again, and that's going to be really soon my friend because I have another fabulous episode coming out on Earth Day. Oh, I can't wait to share it with you. But until we meet again, be the light and shine your light.
My guest today is Diana Rodgers, who is a “real food” nutritionist, author and sustainability advocate based in the USA. She runs a clinical nutrition practice, hosts the Sustainable Dish Podcast, and speaks internationally about human nutrition, sustainability, animal welfare and social justice. She's helped to produce the award-winning short film, Soft Slaughter and is the producer and director of the film Sacred Cow and co-author of the book. In today's episode we do a deep dive into the health, environmental and ethical considerations around eating meat. It's an important listen whether you are a meat-eater or meat free.You can find out more about Diana, the film and book at the Sacred Cow websiteYou can download the film and watch a trailer on iTunes and buy the book on amazonHighlights from today's podcast are:Start: The process of making a documentary/film7:08 What do good and bad types of nutritional research look like13:46 Some consideration and concerns of meat-free diets, especially in kids21:08 Diana's view of the EAT Lancet study's dietary recommendations25:11 Why nutrient density is the key component of any diet30:51 The environmental impact of different types of agriculture34:46 The case for regenerative farming39:47 Is meat-free a privileged, first-world position?42:19 Diana's recommendations for a healthy diet48:52 The ethical argument – no meat or better meat?
Professor Frédéric Leroy is a professor in the field of food science and (bio)technology in Free University of Brussels. We talk about: Prof. Leroy's bioengineering background EAT Lancet's planetary diet restricting meat and potatoes Why are we inverting our two million year positive relationship with meat? The Great Reset - on the cover of TIME Magazine The Great Food Transformation Accelerating rate of undemocratic top-down change The people involved - the WEF Maurice Strong's Davos new age utopian transition mindset The motivation for The Great Reset EAT Lancet's diet similar to macrobiotic diet - more grains, legumes, and veg oils, less red meat and eggs Urban Western consumers and food virtue signalling The true scope of EAT Lancet's diet The shift wheel Taxes, restrictions, bans, Veganuary, making meat less visible, changing dietary guidelines etc. Comparison to authoritarian policies of the past Lack of dialogue and consultation within EAT How grain cultivation was how the first human elites controlled the population Why we need grassroots movements in communities to counter this Health of soil, animals, foods, communities, and society Regenerative agriculture is a mindset and a food system Why we need to fight hard against this by reconnecting with our food Maslow's hierarchy of needs Frédéric can be found at: Twitter - https://twitter.com/fleroy1974 Previous podcast episode - https://paleocanteen.co.uk/professor-frederic-leroy-the-food-fight/ Ally can be found at: Twitter - https://twitter.com/paleocanteen Twitter - https://twitter.com/paleoally Instagram - https://www.instagram.com/paleocanteen YouTube - https://www.youtube.com/c/AllyHouston
In Episode 104 I sit down with Environmental Researcher Nicholas Carter to chat about how our current food system is effecting the environment and what changes need to be made in order to meet climate goals and create a system that results in better food security, less water pollution, less land use, less freshwater use and greater production efficiency. SPECIFICALLY WE COVER: What is climate change? What are the implications of a warming planet? What are planetary boundaries? Is climate change more than an energy issue? What are greenhouse gases? The major greenhouse gases - Carbon Dioxide, Methane and Nitrous Oxide Human activity and greenhouse gases Agriculture and GHG's Importance of understanding land use, deforestation and carbon sequestration when land is left alone Animal versus plant based foods and their environmental impact Impact of transport on the footprint of our food compared to the type of food Holistic grazing (form of regenerative agriculture proposed by Alan Savoury and Game Brown etc) - is it a climate change solution? What a more efficient food system looks like Animal manure vs green manure Monocultures vs Polycultures and soil health Access to food that has a lower environmental footprint to make it the easier decision for people (Default-Veg) Top tips that we can implement on an individual basis to lower our environmental footprint much more (wow - one of my favourite episodes yet) RESOURCES: Poore & Nemecek 2018 study looking at the environmental impact of food from almost 40,000 farms across 119 countries. 2020 Drawdown Review by Paul Hawken and his team (shift to plant centric diets) EAT Lancet report - the planetary health diet (88% or more calories from plants) Meat the Future documentary (cellular agriculture - a potentially more sustainable way to produce meat in the future) Why buying local is not as important as food source when it comes to the environmental footprint of your food FCRN report that covers holistic grazing White Oak Pastures Why methane matters - https://www.rte.ie/brainstorm/2019/0213/1029274-why-methane-matters-so-much-in-climate-change-planning/ Blog on Climate change and our food system GHGs in US are significantly underestimated: https://faunalytics.org/animal-agriculture-is-responsible-for-more-ghg-emissions-than-previously-thought/# The need to measure carbon opportunity loss of land use change, and shows at least 42% of pastureland globally was forest: https://pubmed.ncbi.nlm.nih.gov/30542169/
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